LIBRARY 

OF  THE 

UNIVERSITY  OF  CALIFORNIA. 

GIFT    OF 


M 


* 


THERAPEUTIC  DIETETICS 


OR 


The  Science  of  Health  Foods  and 
Their  Medicinal  Values. 


By  NORTON  F.  W.  HAZELDINE, 

Principal  of 

THE  VENICE  HEALTH  SCHOOL, 

Venice-on-Sea, 

California. 

COPYRIGHTED. 


/ECOND    EDITION 
Price  $1.00. 


This  Work  is  Dedicated  to  the  Wants  of  Humanity. 


INTRODUCTION 

"  Those  who  desire  .to  possess  good 
memories,  beauty,  length  of  life,  perfect 
health,  with  physical,  moral  and  spirit- 
ual strength,  should  abstain  from  eating 
animal  flesh. " — Mahabharata. 

"Thou  shalt  not  kill."— The  Bible. 

"All  men  are  afraid  of  punishment, 
and  all  men  fear  death ;  remember  that 
thou  art  like  unto  them ;  therefore,  slay 
not  nor  cause  to  be  slain." 

"All  men  are  afraid  of  punishment, 
and  all  men  love  life;  remember  that 
thou  art  like  them ;  therefore,  slay  not, 
nor  cause  to  be  slain." — Dhamapada. 

"He  is  not  called  a  noble  man  who 
kills  or  injures  living  creatures ;  but  he 
is  called  a  true  noble  man  who  has  pity 
and  consideration  for  all  that  lives  and 
breathes. ' ' — Ibid. 

"Kill  not — for  pity's  sake — and  lest 
ye  slay  the  meanest  thing  upon  its  up- 
ward way." — Light  of  Asia. 

171855 


PREFACE 

In  presenting  this  little  book  on  Ther- 
apeutic Dietetics,  the  author  has  en- 
deavored to  draw  the  line  between  a 
Therapeutic  Diet  on  the  one  hand  and 
a  general  daily  diet  fitted  to  meet  the 
needs  of  healthy  people. 

All  men  do  not  suffer  from  stomach 
diseases;  therefore  some  of  the  Vege- 
tarian Systems  that  are  now  in  prac- 
tice may  do  some  good  in  some  cases, 
where  a  certain  mode  of  living  has  been 
followed;  yet  from  their  very  nature 
they  are  unfitted  for  a  general  diet  on 
account  of  the  sameness  of  their  in- 
gredients and  characterless  taste. 

In  giving  up  animal  food  one  must 
be  supplied  with  a  diet  which  is  tasty, 
stimulating,  easy  of  digestion,  rapid  of 
assimilation,  and  simple  of  preparation. 


Undoubtedly  the  simplification  of  diet 
is  the  ultimate  goal,  but  this  is  the  pe- 
riod of  transition  between  the  animal 
foods  to  the  vegetable  foods. 

"The  foods  which  increase  life,  en- 
ergy, strength,  health,  joy  and  cheerful- 
ness, are  those  which  are  of  their  very 
nature  tasteful,  oleaginous,  substantial 
and  agreeable;  and  they  are  liked  by 
men  of  a  spiritual  tendency. 

"The  foods  which  are  bitter,  sour, 
saltish,  excessively  hot,  pungent,  dry 
and  burning,  are  liked  by  men  of  a  pas- 
sionate tendency.  These  foods  cause 
pain,  misery  and  disease. 

"The  foods  that  have  passed  their 
season,  or  that  have  become  insipid,  pu- 
trid or  stale,  are  eaten  by  men  of  an 
animal  tendency. ' ' — Bhagavad  Gita. 

Animal  foods  are  necessary  for  the 
development  of  some ;  the  spices,  sours, 
bitter§,  pungent  and  aromatic  foods  for 
others,  while  the  simple  oleaginous,  ce- 


real,  nutal  and  fruital  foods  are  for 
those  who  have  outgrown  the  carnal  and 
intellectual  stages  of  their  evolution. 

These  three  classifications  or  divisions 
of  food  stuffs  show  their  relative  action 
in  the  development  of  a  nation  as  well 
as  in  the  evolution  of  man. 

When  a  man  is  a  savage  he  eats  flesh 
like  an  animal,  without  cooking,  condi- 
ments or  service. 

When  he  becomes  civilized  he  cooks 
his  foods,  uses  condiments  and  eats  ac- 
cording to  custom,  and  not  according  to 
natural  inclination  or  appetite. 

And  when  the  man  has  become  spirit- 
ualized he  eats  recognized  foods,  not  ac- 
cording to  his  appetite,  but  according 
to  his  wants,  which  wants  of  themselves 
are  few. 

We  are  not  all  in  the  carnal  classifi- 
cation, nor  in  the  intellectual  classifica- 
tion, nor  are  there  many  of  us  in  the 
spiritual;  but  take  comfort  in  that  you 


know  to  what  stage  of  evolution  you  be- 
long, and  stop  not  until  the  goal  is 
reached. 

The  dawn  can  be  seen  by  all ;  for  the 
day  does  not  burst  upon  the  world  sud- 
denly; neither  does  a  man  or  a  nation 
become  vegetarian  in  a  day,  a  week,  a 
month,  or  a  year. 

All  things  are  governed  by  the  one 
great  law  of  evolution;  from  the  atom 
to  the  man,  and  from  the  man  to  the 
universe. 

Some  men  are  vegetarians  from  the 
knowledge  of  right  living;  others  are 
vegetarians  through  the  lack  of  such 
knowledge.  I  say  unto  you,  condemn 
not  the  one,  nor  praise  the  other;  for 
all  systems  of  dietics  have  been  neces- 
sary for  the  physical,  intellectual  and 
spiritual  development  of  man. 

Therefore,  they  who  live  entirely  up- 
on a  flesh  diet  partake  of  the  nature  of 
darkness  and  sin ;  they  who  eat  entirely 


of  the  pungent  and  savory  foods  par- 
take of  the  character  of  passion  and 
sickness ;  while  they  who  eat  of  a  sim- 
ple, nutritious  and  varied  diet  partake 
of  the  character  of  gentleness,  cheerful- 
ness and  health;  for  verily  every  man 
and  nation  partakes  of  the  character  of 
his  or  its  diet. 

That  this  little  book  will  meet  the 
wants  of  those  who  are  searching  for 
something  that  will  help  them  to  help 
themselves,  is  the  sincere  wish  of  the 
author. 


Vegetables  Versus  Animal 
Food. 


Vegetable  versus  Animal  Food  has 
become  the  theme  of  the  hour.  Promi- 
nent hygienists,  medical  men  as  well  as 
laymen,  have  at  last  met  upon  a  com- 
mon ground  for  the  eliminating  of  dis- 
ease, and  for  the  upbuilding  of  the  hu- 
man race.  To  change  a  man's  thinking, 
you  must  completely  change  his  eating. 
We  have  never  discussed  the  Vegetarian 
question  as  it  was  discussed  by  the  Gre- 
cian philosophers  or  the  Oriental  sages. 
Hence  the  popular  conception  of  vege- 
tarianism in  this  country  today  is  that 
a  vegetarian  diet  is  a  mass  of  sloppy, 
tasteless  vegetables,  served  luke  warm, 
and  surrounded  with  white  sauce  and 
water.  Nothing  can  be  further  from  the 


12  THERAPEUTIC    DIETETICS 

facts  than  such  a  belief,  as  the  recipes 
in  this  little  work  will  demonstrate. 

The  eating  of  animal  flesh  is  a  per- 
verted appetite  which  has  been  handed 
down  to  us  through  periods  of  war,  fam- 
ine and  ignorance,  into  this  period  of 
civilization,  enlightenment  and  peace. 

The  Scriptures  of  the  world  are  full 
of  denunciations  against  the  practice  of 
slaying  animals  for  the  eating  of  their 
flesh;  and  yet  to  think  of  eating  the 
heart,  the  liver,  the  stomach,  the  kidneys 
and  other  organs  which  I  will  not  men- 
tion. Surely  the  idea  of  eating  such 
flesh  is  an  abomination  unto  our  higher 
nature,  and  a  positive  disgrace  to  any 
code  of  dietetical  ethics. 

Can  it  be  possible  that  we,  a  deeply 
religious  people,  worshiping  a  God  of 
love  and  peace,  can  find  no  more  appro- 
priate way  of  thanksgiving  unto  Him 


THERAPEUTIC    DIETETICS  13 

for  His  goodness  unto  us,  than  through 
the  eating  of  turkeys,  lobsters  and  the 
flesh  of  animals? 

The  ethical  principle  underlying  veg- 
etarianism is  its  love  of  justice ;  and  for 
us  to  suppose  that  we  are  the  only  be- 
ings who  have  souls  and  immortality  is 
the  greatest  arrogance. 

All  life  is  some  expression  of  our 
Heavenly  Father;  it  emanates  from 
Him  and  returns  to  Him ;  therefore  the 
destruction  of  life  is  an  outrage  against 
Him,  the  Creator  of  all  things. 

Vegetarianism  expresses  growth ; 
growth  from  the  animal  man  into  the 
enlightened  or  spiritual  man;  growth 
from  disease  into  health;  growth  from 
viciousness  and  fear  into  kindness  and 
courage,  and  from  brute  force  into  en- 
durance. Food  supplies  the  vital  energy 
for  our  thinking,  acting  and  being; 


14  THERAPEUTIC    DIETETICS 

therefore  one  should  naturally  look  to 
this  all-important  subject  when  consid- 
ering the  building  and  maintaining  of 
the  body,  the  mind  and  its  functions. 

A  narrow,  circumscribed  diet  pro- 
duces a  narrow,  circumscribed  mind. 
The  man  who  lives  entirely  on  meat  may 
become  a  physical  or  intellectual  giant ; 
but  beyond  that  few  meat  eaters  go. 

The  more  meat  we  eat,  the  more  rest- 
less and  uncertain  becomes  the  mind; 
the  more  meat  we  eat  and  wine  we  drink, 
the  more  our  passions  and  appetites  in- 
crease, while  memory  fails  and  activity 
vanishes. 

Prom  a  purely  selfish  standpoint,  is  it 
not  better  to  become  calm,  firm,  coura- 
geous and  self -controlled  than  it  is  to  be 
ireful,  unsteady,  fearful  and  uncontroll- 
able? 

These  pages  are  dedicated  to  those 
who  are  free  from  the  bonds  of  argil- 


THERAPEUTIC    DIETETICS  15 

ments  and  arraignments,  and  who  are 
seeking  a  way  out  of  the  darkness  of 
physical  and  mental  weariness  into  per- 
fect health  and  mental  stability.  Some 
people  will  say  that  they  cannot  eat  veg- 
etables, as  vegetables  disagree  with 
them,  etc.  The  answer  is,  that  as  soon 
as  one  discontinues  the  eating  of  meats, 
vegetables  will  cease  to  give  them 
trouble.  It  is  not  the  vegetables  that 
cause  the  distress ;  it  is  the  poisons  pro- 
duced by  the  decomposing  of  animal  tis- 
sue in  a  weakened  and  much  abused 
stomach. 

Food  adulterations  are  ruinous  to  hu- 
man vitality.  By  living  on  foods  which 
we  prepare  ourselves,  we  avoid  this  dan- 
ger. Pure  foods  should  be  our  battle 
cry  till  death  from  the  use  of  "  Preser- 
vatives" becomes  a  thing  unknown. 

The  Dietetical  Chemist  is  the  man  of 
the  hour.  No  field  offers  better  induce- 


16  THERAPEUTIC    DIETETICS 

ments  to  the  chemist  than  the  field  of 
dietetical  research. 

Pure  foods  and  right  diet  are  the  sal- 
vation of  any  race ;  and  the  strong  body 
and  the  strong  mind  are  the  children  of 
right  living. 

Predigested  foods  are  chemical  im- 
possibilities. To  reduce  a  food  sub- 
stance to  a  liquid  is  one  thing,  but  to 
digest  and  assimilate  this  chemical  pro- 
duct is  quite  another.  No  laboratory 
can  do  the  work  of  the  stomach. 

If  one  had  the  food  of  angels  and 
lacked  the  power  of  digestion  and  assim- 
ilation, the  food  would  be  useless.  It 
is  as  senseless  to  expect  a  prolapsed,  un- 
dersized and  weakened  stomach  to  per- 
form its  natural  functions  as  it  is  to 
expect  a  blind  eye  to  see. 

First  bring  the  stomach  into  its  right 
position  by  raising  the  diaphragm.  This 


THERAPEUTIC     DIETETICS  17 

is  done  by  physiological  muscular  con- 
traction at  the  navel,  drawing  the  whole 
physiological  system  up.  This  move- 
ment brings  the  organs  to  their  natural 
positions  and  permits  the  perfect  per- 
formance of  all  their  functions. 

With  the  knowledge  of  the  stomach's 
muscular  control,  comes  also  the  control 
of  the  stomach's  functions. 

Bad  cooking  and  wrong  thinking  are 
the  causes  of  nine-tenths  of  all  stomach 
troubles.  Uncharitable  people  pull  up 
the  roots  of  their  digestions  early  in 
life.  "  Benevolence  is  the  Lord  of  the 
stomach." 

Pood  cannot  be  too  rich  in  character, 
variety,  color,  taste  or  odor;  and  one 
should  never  prepare  food  while  in  a 
condition  of  fear,  anger,  worry  or  un- 
easiness. The  more  religiously  food  is 
prepared,  the  greater  becomes  its  con- 


18  THERAPEUTIC     DIETETICS 

structive  force.  All  foods  should  be 
prepared  in  a  devotional  spirit,  and  not 
as  an  unpleasant  duty. 

Cooking  is  essentially  a  duty  of  love, 
not  a  labor  of  despair. 

Too  much  care  cannot  be  given  to  the 
selecting  and  preparing  of  foods.  Fear, 
the  greatest  enemy  of  man,  will  cease 
to  be  when  vegetables  form  his  princi- 
pal food.  As  the  character  of  our 
thoughts  depends  largely  upon  the  char- 
acter of  our  foods,  we  must  look  to  our 
diet  to  produce  the  best  physical  and 
mental  results.  Unseasoned  and  taste- 
less food  is  not  necessary  to  vegetarian- 
ism ;  on  the  contrary,  true  vegetarianism 
is  the  richest,  the  most  varied,  tasty  and 
satisfactory  of  all  systems  of  diet.  A 
knowledge  of  the  vegetable  world  af- 
fords unlimited  combinations  of  food 
principles.  True  vegetarianism  makes 


THERAPEUTIC     DIETETICS  19 

use  of  the  herbs,  spices,  peppers,  fruits, 
nuts,  cereals  and  all  vegetables  that 
grow  above  the  ground,  eggs,  milk,  but- 
ter, cream,  cheese,  olive  oil,  olives  and 
preserves.  Diet  is  the  only  rational  sys- 
tem of  medication;  for  through  the 
knowledge  of  the  therapeutic  values  of 
the  tastes,  colors,  odors  and  perfumes, 
we  are  able  to  supply  the  body  and  mind 
with  the  medicinal  qualities  which  they 
need.  Through  applied  physiological 
action,  perfect  equilibrium  and  continu- 
ity of  action  is  established  between  the 
body,  its  organs  and  the  mind,  allowing 
nature  to  build  and  sustain  in  perma- 
nent health,  man,  woman  and  child. 
Above  all  this  stands  the  important  fact 
that,  by  the  adoption  of  this  system  of 
Therapeutic  Dietetics,  the  morbid  appe- 
tites and  desires  for  alcoholic  drinks, 
tobacco,  sweet-meats,  morphine,  opium 


20  THERAPEUTIC     DIETETICS 

and  other  abnormal  appetites  are  for- 
ever destroyed. 

Therapeutic  Dietetics  so  thoroughly 
supplies  all  the  needs  of  the  body  that 
there  is  no  craving  for  stimulants.  The 
more  varied  the  diet,  the  more  varied 
and  greater  become  the  range  of 
thought;  the  more  circumscribed  the 
diet,  the  narrower  becomes  the  range  ot 
mental  activity ;  therefore,  professional 
and  business  people  who  must  depend 
upon  their  mentality  for  a  living  should 
receive  a  most  liberal,  varied  and  nutri- 
tious diet.  An  important  fact  to  bear 
in  mind  is  that  growing  boys  and  girls 
should  have  a  strong  and  varied  diet, 
coupled  with  proper  physiological  exer- 
cises, in  order  that  the  will  may  become 
firm,  the  eyes  bright,  the  chest  full,  the 
mind  steadfast  and  the  body  healthy. 
Children  so  nourished  will  not  crave  in- 
jurious foods  and  stimulants. 


THERAPEUTIC     DIETETICS  21 

Habit  is  not  found  in  variety  or  in- 
clusiveness,  but  only  in  restriction  and 
exclusiveness. 

The  home  should  be  conducted  upon 
strict  business  principles.  A  good  busi- 
ness man  only  employs  the  most  intelli- 
gent, moral  and  progressive  help.  He 
knows  by  years  of  experience  that  poor 
help  and  underpaid  help  are  ruinous  to 
any  business.  Ignorance  in  the  employe 
means  ruin  to  the  employer.  A  business 
run  after  the  usual  manner  of  the  home 
would  not  last  a  week.  It  is  folly  to 
expect  from  ignorance  results  which  can 
only  come  from  the  highest  intelligence ; 
it  is  as  absurd  to  expect  blood  from  a 
stone  as  to  expect  scientific  results  from 
an  ignorant  person  in  your  kitchen. 

Improper  foods  and  badly  cooked 
foods  first  ruin  the  body  and  then  the 
mind;  our  thoughts  are  governed  in  a 
large  degree  by  our  foods. 


22  THERAPEUTIC     DIETETICS 

The  system  of  preparing  foods  herein 
set  forth  is  so  simple  that  an  artist  can 
prepare  a  banquet  while  attired  in 
evening  dress,  and  serve  it  in  a  drawing- 
room  without  soiling  his  person  or  the 
daintiest  of  furniture. 

How  different  from  meat  cooking ! 

There  is  no  smell  more  disgusting 
than  the  smell  of  roasting  flesh.  There 
is  no  grease  more  defiling  than  animal 
fat.  There  is  no  labor  more  injurious 
to  mind  and  body  than  continuous  dish- 
washing. There  is  no  sound  more  dis- 
tressing to  the  ear  than  Death's  groan. 
And  there  is  no  labor  so  degrading  as 
the  slaughtering  of  innocent  animals. 
If  each  had  to  slaughter  for  himself, 
how  few  would  be  the  slaughtered. 

"  Peace  reigns  in  the  heart  of  those 
who  eat  not  of  animal  flesh."  Abolish 
the  kitchen  and  dismiss  the  cook;  sub- 


DIVERSITY  ) 


THERAPEUTIC     DIETETICS  23 

stitute  the  laboratory  for  the  kitchen, 
and  the  chemist  for  the  cook.  Make 
your  kitchen  the  heart  of  the  home. 
Place  intelligence  where  ignorance  has 
reigned  supreme  for  centuries;  make 
the  preparation  of  foods  a  pleasure,  a 
religious  duty  and  an  ennobling  occupa- 
tion. 

There  is  a  lecture  by  the  Swami  Ab- 
hedananda,  entitled  "  Why  a  Hindu  is  a 
Vegetarian."  (The  Vedanta  Society, 
102  East  58th  street,  New  York.)  It  is 
short;  it  covers  the  ground  and  it  will 
repay  reading.  The  price  is  ten  cents 
per  copy. 

Now  a  few  words  upon  the  Beautiful. 
Therapeutic  Dietetics  is  in  reality  pic- 
ture cooking  ;  the  contents  of  every  dish 
and  sauce-pan  is  a  picture  in  the  pro- 
cess of  preparation,  not  a  horrible  mass 
of  cooking  flesh.  The  roasts  and  stews, 


24  THERAPEUTIC    DIETETICS 

after  all,  play  a  small  part  at  the  ban- 
quet table;  the  genuine  pleasure  is  in 
the  flowers,  the  herbs,  the  garnishings, 
the  color  effects,  and,  above  all,  in  the 
congenial  companionship.  The  meats 
play  a  small  part  at  the  table,  for  they 
depend  upon  the  vegetable  world  to 
make  them  palatable,  while  the  vegeta- 
ble world  is  in  no  way  dependent  upon 
the  carnal  world  for  either  its  savor  or 
its  existence.  Where  do  the  herbivorous 
man  and  animal  obtain  their  strength 
and  fine  physical  endurance?  Why, 
from  the  vegetable  salts.  Then  is  it  not 
more  reasonable  to  eat  for  ourselves 
than  to  leave  it  to  some  animal  to  chew 
and  appropriate  for  us  and  give  us  the 
salts  second-handed  ? — that  is,  we  most- 
ly obtain  our  vegetable  salts  after  they 
have  passed  through  a  course  of  animal 
assimilation.  It  is  not  in  accord  with 


THERAPEUTIC    DIETETICS  25 

the  ethics  of  our  times  that  one  should 
be  a  slave  to  any  person  or  thing,  yet  the 
meat  eater  is  a  slave  to  the  animal  king- 
dom for  his  very  existence.  Meat  eating 
makes  slaves — slaves  in  bondage  to  sin, 
sickness  and  death. 

A  good  appetite  is  the  finest  condi- 
ment; not  the  unnatural,  forced  appe- 
tite resulting  from  an  inflamed  stomach, 
but  the  normal  appetite  that  comes  of 
good  health  and  moderation. 

Over-eating  and  over-drinking  is  self- 
abuse,  producing  an  irritated  condition 
of  the  stomach,  bowels  and  kidneys ;  so 
that  instead  of  feeding  ourselves  under 
such  conditions,  we  should  withhold  all 
foods  until  the  irritation  has  subsided. 
Water,  fresh  and  soft,  will  be  found  the 
best  stimulant  for  the  kidneys.  Rice 
water  and  barley  water  will  be  found  an 
efficacious  remedy  in  most  cases  of  stom- 


26  THERAPEUTIC     DIETETICS 

ach  and  intestinal  disorders.  Stomach 
troubles  will  not  often  arise  where  one 
eats  but  two  meals  a  day ;  and  after  one 
has  eaten  for  a  month  or  two  according 
to  this  system  of  dietetics  (the  whole 
system  having  appropriated  unto  itself 
its  natural  requirements),  one  will  no- 
tice that  the  appetite  falls  off,  and  that 
two  meals  a  day  are  more  than  ample, 
one  meal  often  proving  to  be  sufficient. 
As  there  may  arise  some  criticism  of  the 
richness  of  our  food  preparations,  it 
must  be  borne  in  mind  that  this  work  is 
written  for  a  therapeutic  purpose,  viz., 
to  help  those  who  are  under  the  bondage 
of  meat  eating  and  sickness.  These 
recipes  are  presented  to  meet  their  re- 
quirements. The  ultimate  goal  for  us 
all  is  simplicity  of  diet,  which  we  will 
deal  with  in  a  future  edition.  This  little 
work  is  called  by  the  faithful  the  First 


THERAPEUTIC     DIETETICS  27 

Step  in  the  Path  of  Right  Eating.  Man 
was  given  dominion  over  the  birds  of 
the  air,  the  fish  of  the  sea,  and  the  beasts 
of  the  field.  The  animal  was  not  given 
dominion  over  man.  Since  Bible  days 
conditions  have  somewhat  changed ;  the 
pig  has  obtained  dominion  over  many. 

Condiments  are  one  of  the  great  bug- 
aboos of  the  American  people.  Why 
should  condiments  be  healthful  to  over 
400,000,000  of  the  world's  inhabitants, 
and  injurious  to  a  possible  72,000,000? 
The  best  teacher  is  experience ;  let  each 
one  experience  for  himself  the  differ- 
ence between  food  stimulants,  which  are 
the  only  natural  stimulants,  and  alcohol, 
strychnine,  nitroglycerine,  atrophine 
and  other  so-called  neurotic  stimulants 
too  numerous  to  mention,  all  of  which 
are  chemical  monstrosities  and  danger- 
ous poisons. 


28  THERAPEUTIC    DIETETICS 

Many  will  say  that  it  is  impossible  for 
them  to  eat  the  savory  herbs,  as  they 
cannot  digest  them.  In  answer  to  this 
we  will  say  that  it  is  not  the  herbs  that 
they  cannot  digest,  but  the  goose  or  tur- 
key fat,  which  has  absorbed  their  odors. 
Animal  fats  are  made  into  pomades; 
these  pomades  are  used  in  the  manufac- 
turing and  extracting  of  floral  per- 
fumes; they  are  right  in  the  labora- 
tory, but  they  are  very  bad  things  in 
the  stomach.  Quit  eating  the  goose  and 
turkey  and  you  will  soon  find  that  you 
can  eat  every  kind  of  savory  herb. 

The  Scientific  Horticulturist  will  find 
much  food  for  thought  when  he  directs 
his  energies  to  fertilizing  vegetables 
with  minerals  instead  of  decaying  ani- 
mal and  vegetable  matter.  All  vegeta- 
tion has  evolved  from  the  minerals, 
therefore  the  minerals  are  the  natural 


THERAPEUTIC     DIETETICS  29 

foods  of  all  plant  life.  If  the  vegetables 
lack  in  mineral  salts,  all  the  eating  of 
them  will  not  supply  our  organisms 
with  what  they  don't  possess;  we  must 
feed  foods  with  what  we  expect  them  to 
feed  us. 

The  idea  of  obtaining  something  from 
nothing  is  not  good  reasoning ;  we  must 
learn  to  cultivate  our  foods  so  that  they 
will  contain  the  highest  chemical  values. 

In  conclusion,  let  me  say  to  those  who 
are  sufferers  from  stomach  trouble  and 
to  those  who  are  not,  give  this  system  of 
Therapeutic  Dietetics  a  fair  and  reason- 
able trial,  remembering  that  reason 
should  measure  all  and  wisdom  guide; 
do  not,  because  the  food  is  palatable,  in- 
dulge in  over-eating.  Sufferers  from 
stomach  troubles  should  not  eat,  at  first, 
much  pepper,  but  gradually  increase 
the  amount  until  the  system  has  tempo- 


30  THERAPEUTIC    DIETETICS 

rarity  lost  the  desire  for  it;  then  stop 
eating  it  till  nature  demands  it  again. 
Those  who  will  give  this  system  of  Diet- 
etics a  trial  will  find  it  entirely  satisfac- 
tory. The  system  is  not  an  experiment, 
but  is  the  result  of  years  of  personal  ex- 
perience and  practice. 


THERAPEUTIC     DIETETICS  31 

Utensils 

' '  One  should  not  place  new  wine  in  old 
bottles,"  neither  should  one  furnish  a 
Dietetical  Laboratory  with  old,  greasy 
culinary  utensils. 

2  Agate  Spiders. 

2  Agate  Sauce  Pans  (small). 

2  Agate  Sauce  Pans  (large). 

6  Agate  Baking  Pans  (assorted). 
6  Agate  Bowls  (assorted). 

1  Agate  Kettle  (large). 

3  Agate  Pitchers  (assorted). 
12  Agate  Dishes  (assorted). 

3  Agate  Cooking  Spoons  (assorted). 

2  Spatulas. 

1  Agate  Bean  Pot. 

1  Meat  Grinder  (medium  size). 


32  THERAPEUTIC    DIETETICS 


Supplies 


A  few  suggestions  for  the  stocking  of 
the  Laboratory : 

1  Bottle  of  Cross  &  Blackwell's  Mint. 

1  Bottle  Cross  &  Blackwell's  Savory. 

1  Bottle  of  Cross  &  Blackwell's  Sage. 

1  Bottle  Cross  &  BlackweU's  Thyme. 

1  Bottle  Cross  &  BlackwelPs  Mar- 
joram. 

1  Bottle  Cross  &  Blackwell's  Parsley. 

Use  fresh  herbs  where  it  is  possible, 
and  should  your  grocer  not  carry  the 
above  brand  of  goods,  use  the  com- 
pressed herbs,  but  not  the  ground. 

5  Ibs.  of  Onions. 

1/2  Ib.  of  Garlic. 

1  Bottle  of  Cross  &  Blackwell's  Curry 
Powder. 

1  Package  Bermuda  Arrow  Boot. 

1  Package  Corn  Starch  (Kingsford). 


THERAPEUTIC    DIETETICS  33 

1  lb.  Dried  Mushrooms  (Japanese). 

%  lb.  W.  Black  Pepper. 

y2  lb.  Paprika  (Maluwitz). 

5  Ibs.  Mexican  Chili. 

1  lb.  Italian  Pepperoni. 

1/2  lb.  Stilton  Cheese. 

1/2  lb.  Roman  Cheese. 

1  lb.  New  York  Cheese. 

2  Ibs.  Unsalted  Butter. 

1  Quart  Blue  Label  Tomato  Catsup. 

1  Gallon  Olive  Oil.  (California  oils 
are  superior  to  all  imported). 

1  Bottle  of  Cross  &  Blackwell's  Chow 
Chow. 

1  Bottle  French  Capers. 

5  Ibs.  Macaroni. 

3  Ibs.  Spaghetti. 
3  Ibs.  Vermicelli. 

1  Box  Guava  Jelly  (Wilson). 
1  Bottle  Major  Gray's  Chutney. 


34  THERAPEUTIC    DIETETICS 

2  Quarts  California  Green  Olives. 

2  Quarts  California  Black  Olives. 

1  Quart  Dried  Olives  (Italian  or  Chi- 
nese). 

1  Box  Osborn  Biscuits  (Huntley  and 
Palmer). 

1  Box  Oaten  Biscuits  (Huntley  and 
Palmer). 

1  Sack  Unsifted  Whole  Wheat  Flour. 
5  Ibs.  Chinese  Rice. 

5  Ibs.  California  Prunes. 
5  Ibs.  Arizonian  Apricots. 

2  Ibs.  California  Pigs. 

1  Keg  Japanese  Sauce. 

2  Ibs.  of  Walnuts,  Almonds,  Brazil 
and  Pecan  Nuts. 


THERAPEUTIC    DIETETICS  35 

Relishes 

No.  1. 

Take  and  chop  fine,  afterwards  mix 
well  together  3  pickled  walnuts,  6  black 
olives,  1  heart  of  celery,  1  tablespoon  of 
French  capers,  %  of  a  pound  of  New 
York  cream  cheese  and  3  sprigs  of  fresh 
parsley ;  then  dress  with  1  tablespoonf  ul 
of  olive  oil,  juice  of  1  lemon,  salt  and 
paprika.  Serve  on  cold  buttered  toast. 

No.  2. 

Take  and  mix  well  together  2  table- 
spoons of  chopped  chow  chow,  1  ta- 
blespoon of  chopped  French  capers,  1 
finely  chopped  hard-boiled  egg,  6  black 
olives  (green  will  do),  1  green  pepper; 
dress  with  1  tablespoon  of  tomato  ketch- 
up, 1  tablespoonful  olive  oil,  juice  of 
half  a  lemon,  salt  and  paprika.  Serve 
on  buttered  toast. 


36  THERAPEUTIC    DIETETICS 

No.  3. 

Chop  together  the  following:  Two 
tomatoes,  2  green  peppers,  2  onions,  1 
tablespoon  French  capers,  3  sprigs  of 
fresh  parsley  and  3  sprigs  of  mint ;  dress 
with  salt,  lemon  juice,  paprika,  olive  oil 
and  freshly  grated  horseradish.  Serve 
on  lettuce  leaves  between  fresh  bread 
and  butter. 

No.  4. 

Take  and  chop  fine  the  following :  12 
black  olives,  1  green  pepper,  1  cucum- 
ber, 1  medium  onion,  y2  cup  of  freshly 
fried  almonds  and  one  hard-boiled  egg. 
Dress  this  with  three  dessertspoons  of 
olive  oil,  juice  of  1  lemon,  10  drops  of 
Tobasco  sauce,  1  dessertspoon  of  Japan- 
ese sauce  and  1  tablespoon  Taragon  vin- 
egar. Serve  on  fresh  lettuce  leaves  be- 
tween cold  buttered  toast. 


THERAPEUTIC     DIETHTICS  37 

No.  5. 

Take  %  pint  of  freshly  grated  horse- 
radish, place  in  a  basin  and  then  add  4 
teaspoons  of  olive  oil,  10  drops  of  To- 
basco  sauce,  1  tablespoon  of  dry  mus- 
tard, 2  tablespoons  of  Taragon  vinegar, 
1  teaspoon  of  celery  salt,  2  finely 
chopped  hard-boiled  eggs,  %  pint  of 
good  cream;  mix  and  beat  thoroughly 
together  and  serve  on  sliced  tomatoes 
upon  bread  and  butter. 

No.  6. 

Take  4  hard-boiled  eggs,  1  bunch  of 
picked  watercress,  1  bouquet  each  of 
mint  and  parsley,  1  medium  onion,  2  oz. 
of  finely  chopped  cheese;  mince  all  to- 
gether and  dress  with  3  tablespoons  of 
olive  oil,  6  drops  of  Tobasco  sauce,  1 
teaspoon  of  celery  salt,  1  tablespoon  of 
Taragon  vinegar.  Serve  on  baked  but- 
tered crackers. 


38  THERAPEUTIC   DIETETICS 

Soup 

No.  1. 

Chop  coarse  and  place  in  3  quarts  of 
water  the  following  vegetables :  4  toma- 
toes, 6  carrots,  1  small  head  of  cabbage, 
4  green  peppers,  2  heads  of  celery,  1 
small  bunch  of  parsley,  4  medium  on- 
ions, %  cup  of  rice  and  a  pinch  of 
thyme,  marjoram,  sage,  1  teaspoon  of 
salt ;  let  cook  slowly  for  two  hours,  then 
add  4  tablespoons  of  Japanese  sauce,  1 
heaping  tablespoon  of  butter  and  y2 
pint  cream. 

No.  2,  OR  ST.  JULIEN. 

To  make  a  St.  Julien  soup,  take  the 
above  recipe  and  compound  it  the  same 
way,  leaving  out  the  rice  and  cream. 
After  the  soup  has  cooked  for  two  hours 
strain  off  the  liquid  and  add  2  table- 


THERAPEUTIC     DIETETICS  39 

spoons  of  Japanese  sauce,  1  tablespoon 
of  butter,  and  sprinkle  liberally  with 
Parmesan  cheese.  Serve  with  salted 
crackers. 

No.  3,  BOUILLON. 

To  make  a  Bouillon  soup,  take  and 
strain  off  the  liquid  the  same  as  for  St. 
Julien,  then  compound  the  following: 
To  1/2  pint  of  cream  add  and  stir  till 
smooth,  1  dessertspoon  of  corn  starch 
and  4  tablespoons  of  Japanese  sauce. 
Mix  all  together  and  bring  to  a  boil,  then 
add  1  tablespoon  of  butter.  Serve  with 
dry  toast. 

No.  4,  PUREE. 

To  make  a  Puree  of  green  peas,  take 
1  quart  of  shelled  peas  and  place  in  2% 
quarts  of  water  with  a  little  salt  and  4 
large  sprigs  of  fresh  mint ;  let  cook  for 


OF  THE 

UNIVERSITY 


40  THERAPEUTIC     DIETETICS 

45  minutes,  then  drain  off  the  liquid  in- 
to another  sauce  pan ;  then  pass  the  peas 
through  a  wire  sieve,  taking  care  not 
to  let  the  skins  into  the  soup ;  then  add 
1/2  pint  of  cream  in  which  has  been  well 
stirred  1  level  teaspoon  of  arrow  root; 
bring  to  a  boil  and  add  1  tablespoon  of 
butter.  Serve  with  chopped  dried  toast. 

No.  5,  CONSOMME. 

To  make  a  Consomme,  leave  the  rice 
out  of  the  soup  and  cook  down  the  stock 
from  2  quarts  to  1  quart,  strain  out  the 
stock  and  add  1  tablespoon  of  butter 
and  3  of  Japanese  sauce,  with  a  liberal 
sprinkling  of  Cassacobalo  cheese.  Serve 
with  chopped  pieces  of  dried  toast. 

No.  6,  WHITE  CONSOMME. 

Chop  rather  fine  and  place  in  3  quarts 
of  water  1  egg  plant,  6  oyster  plants,  2 
onions,  2  medium  sized  cucumbers  and  2 


THERAPEUTIC     DIETETICS  41 

green  peppers ;  cook  this  for  two  hours, 
strain  off,  then  add  %  pint  of  cream  in- 
to which  has  been  rubbed  smooth  1  des- 
sertspoon of  corn  starch ;  add  this  to  the 
liquid,  bring  it  to  a  boil,  then  add  1 
tablespoon  of  butter  and  1  tablespoon 
of  fine-chopped  parsley.  Serve  with 
crackers. 

No.  7,  CHILI. 

Cut  the  stalk  end  off  of  i/2  Ib.  of  Mex- 
ican chilis,  cook  the  pods  in  salt  and 
water  for  45  minutes,  keeping  them  well 
covered  with  water  while  cooking,  then 
pour  off  the  liquid  and  throw  the  chilis 
into  cold  water  for  ten  minutes,  then 
take  a  knife  and  cut  them  lengthwise, 
washing  out  the  seeds  which  may  be  at- 
tached, scrape  out  the  pulp  from  the 
skins  with  a  blunt  knife,  put  the  pulp 
into  a  sauce  pan  containing  2  quarts  of 


42  THERAPEUTIC   DIETETICS 

water,  then  take  2  heads  of  celery,  1 
bunch  of  parsley  and  chop  fine,  2  cloves 
of  minced  garlic,  2  medium-sized  on- 
ions, 4  oyster  plants  and  4  carrots ;  cook 
altogether  for  1%  hours  slowly,  then 
add  y%  pint  of  cream,  a  little  salt,  4  ta- 
blespoons of  Japanese  sauce;  sprinkle 
liberally  with  Parmesan  cheese.  Serve 
with  small  slices  of  dried  toast. 

No.  8,  MUSHROOM. 

Take  2  cloves  of  garlic,  mince  fine,  1 
Ib.  of  fresh  mushrooms  (or  %  Ib.  of 
dried),  1  head  of  celery,  4  carrots,  2 
green  peppers  and  a  pinch  each  of 
thyme  and  marjoram,  1  teaspoon  of 
salt,  2  tablespoons  of  tomato  ketchup; 
boil  in  2  quarts  of  water  for  2  hours, 
then  add  1  tablespoon  of  butter.  Serve 
with  dry  toast.  (^  pint  of  cream  may 
be  added  if  desired.) 


THERAPEUTIC     DIETETICS  43 

No.  9,  BARLEY. 

Put  iy2  cups  of  pearl  barley  into  3 
quarts  of  water,  cut  fine  3  large  onions, 
4  carrots,  4  oyster  plants,  3  turnips,  2 
green  peppers  and  1  cucumber;  cook 
slowly  for  two  hours,  then  add  y%  pint 
of  cream,  1  tablespoon  of  butter,  1  ta- 
blespoon of  grated  cheese,  1  tablespoon 
of  finely  minced  parsley  and  a  little 
black  pepper,  and  salt,  bring  to  a  boil. 
Serve  with  toast. 

No.  10,  CHESTNUT. 

Boil  1  Ib.  of  Italian  chestnuts  and 
then  rub  the  meat  through  a  wire  sieve. 
Then  take  1  level  tablespoon  of  corn 
starch,  1  tablespoon  of  butter;  mix 
smooth  before  placing  in  the  saucepan, 
then  stir  in  slowly  1%  quarts  of  milk  or 
cream,  1  tablespoon  of  finely  minced 
parsley  and  a  pinch  each  of  thyme  and 


44  THERAPEUTIC     DIETETICS 

marjoram,  3  tablespoons  of  Japanese 
sauce ;  stir  well  together  and  bring  to  a 
boil;  then  let  stand  and  simmer  for  45 
minutes.  Serve  with  crackers.  Pepper 
and  salt  to  taste. 


THERAPEUTIC      DIETETICS  45 

Roasts 

No.  1. 

Take  a  large  loaf  of  bread  and  cut  it 
lengthwise,  butter  it  well  and  sprinkle 
liberally  with  a  finely  minced  onion  and 
parsley,  then  slice  fine  %  lb.  of  New 
York  cream  cheese  and  sprinkle  this  on 
the  tops,  add  pepper  and  salt  to  taste, 
and  place  in  a  medium  hot  oven  to  bake 
for  twenty  minutes.  Serve  and  eat 
through  the  meal. 

No.  2. 

Take  a  large  loaf  of  bread  and  cut  the 
top  off  lengthwise,  remove  the  inside 
and  fill  with  the  following:  Chop  fine 

1  medium  sized  onion,  1  medium  sized 
egg  plant,  3  tomatoes,  3  green  peppers, 

2  heads  of  celery,  2  cloves  of  minced 
garlic  and  %  lb.  of  New  York  cream 


46  THERAPEUTIC     DIETETICS 

cheese ;  mix  with  1  pint  of  cracker  dust 
(or  bread  crumbs),  salt  and  pepper  to 
taste ;  moisten  with  2  pints  of  milk,  mix 
well  together,  then  fill  the  loaf ;  place  2 
tablespoons  of  butter  on  the  top  and  re- 
place the  top  of  the  loaf,  put  the  loaf  in 
a  baking  pan  and  place  the  residue  of 
the  stuffing  around  the  loaf,  with  a  little 
water  and  butter ;  place  in  a  rather  hot 
oven  and  bake  for  one  hour. 

No.  3. 

Take  a  medium  sized  hard-shell 
squash,  remove  the  pips  and  the  lining 
and  fill  in  with  the  following :  Take  l1/^ 
pints  of  bread  crumbs  and  beat  into 
them  4  eggs  and  %  pint  of  cream  and 
y$  lb.  of  butter;  chop  fine  2  heads  of 
celery,  2  onions,  2  green  peppers,  2  car- 
rots, 2  turnips,  y2  lb.  of  mushrooms  and 
1  cup  of  water ;  mix  these  well  together 
and  fill  both  halves  of  the  squash ;  place 


THERAPEUTIC    DIETETICS  47 

in  a  large  baking  pan  in  which  has  been 
placed  a  little  water  and  a  tablespoon 
of  butter,  to  baste  the  squash  while  cook- 
ing. 

No.  4. 

Take  and  peel  1  Ib.  of  mushrooms, 
slice  2  large  onions,  3  large  green  pep- 
pers, 2  heads  of  celery  and  4  large  toma- 
toes ;  place  these  layer  upon  layer  in  an 
agate  baking  pan,  adding  a  little 
chopped  parsley,  paprika  and  salt,  place 
a  little  cream  and  butter  between  the 
layers ;  fill  the  pan  nearly  full  and  then 
cover  with  1  cup  of  grated  cheese  and  1 
cup  of  water;  place  in  the  oven  and 
bake  for  V/2  hours. 

No.  5,  BAKED  BEANS. 

Soak  for  12  hours  1  Ib.  of  red  beans, 
chop  1/2  Ib.  of  mushrooms,  2  onions,  2 
heads  of  celery,  1  very  small  head  of 


48  THERAPEUTIC    DIETETICS 

cabbage,  1  bunch  of  parsley,  6  seeded 
dried  prunes  and  a  pinch  each  of  thyme 
and  marjoram,  1  teaspoon  of  paprika, 
3  tablespoons  of  Japanese  sauce,  14  Ib. 
of  butter,  14  pint  tomato  ketchup,  1-3  of 
a  pint  of  cream  and  1  tablespoon  of  mo- 
lasses; mix  well  together  and  place  in 
the  bean  pot,  pouring  in  sufficient  water 
to  cover  the  beans,  and  let  bake  for  6 
hours. 

No.  6. 

Soak  over  night  1  Ib.  of  white  navy 
beans.  Take  and  chop  fine  %  Ib.  of 
California  black  olives,  2  heads  of  cel- 
ery, 2  onions,  4  tomatoes,  3  green  pep- 
pers, 1  oz.  of  seeded  raisins,  1  bunch  of 
parsley  and  4  carrots ;  mix  well  together 
and  place  in  the  bean  pot,  with  14  Ib.  of 
butter,  %  pint  of  cream  and  3  table- 
spoons of  Japanese  sauce;  fill  the  pot 


THERAPEUTIC   DIETBTICS  49 

with  sufficient  water  to  cover  the  beans, 
and  bake  slowly  for  six  hours. 

No.  7. 

Soak  over  night  1  Ib.  of  red  beans, 
chop  1  Ib.  of  mushrooms,  1  Ib.  tomatoes, 
1  Ib.  onions,  %  Ib.  of  celery,  1  bunch  of 
parsley,  mix  well  together  with  14  Ib. 
of  butter,  then  place  in  a  bean  pot  in 
the  following  manner :  Place  a  layer  of 
beans  and  then  a  thin  layer  of  freshly 
grated  cocoanut,  then  another  layer  of 
the  beans,  etc.,  until  the  pot  is  nearly 
full,  then  pour  over  it  sufficient  to  cover, 
water,  in  which  has  been  mixed  3  table- 
spoons of  Japanese  sauce,  and  place  in 
the  oven  and  bake  for  6  hours. 

No.  8. 

Take  %  Ib.  of  mushrooms  and  place 
in  the  skillet  with  2  tablespoons  of  but- 
ter ;  chop  in  medium  sized  pieces,  3  to- 
matoes, 3  green  peppers,  a  bunch  of 


SO  THERAPEUTIC    DIETETICS 

finely  minced  parsley  and  3  onions ;  fry 
till  well  done,  then  empty  the  contents 
of  a  can  of  Fenton's  kidney  beans  and 
mix  well  together;  add  1  teaspoon  of 
salt,  y2  teaspoon  of  paprika,  %  pint  of 
cream  and  a  pinch  of  marjoram  and 
thyme;  let  them  stew  for  fifteen  min- 
utes, and  serve. 

Note. — This  makes  an  excellent 
luncheon  dish,  and  goes  well  with  baked 
tomato  salad,  new  potatoes  and  green 
peas. 

No.  9,  SEPTEMBER  BEANS. 

Shell  1  quart  of  ripe  beans,  slice  3  to- 
matoes, 2  cucumbers,  3  onions,  2  fine- 
minced  cloves  of  garlic,  3  green  pep- 
pers and  a  pinch  each  of  black  pepper 
and  salt,  1  tablespoon  of  butter,  1  small 
bunch  of  parsley;  to  this  add  2  quarts 
of  water  and  y2  pint  of  cream;  bring 


THERAPEUTIC    DIETETICS  51 

to  a  boil ;  then  let  stand  and  simmer  for 
two  hours.     Serve. 

No.  10,  MUSHROOMS  (My  Favorite). 

Take  and  peel  y2  Ib.  of  fresh  mush- 
rooms, place  these  in  a  skillet  in  which 
has  been  put  2  tablespoons  of  butter, 
add  to  this  3  sliced  tomatoes,  3  onions, 
2  fine-minced  cloves  of  garlic,  1  medium 
bunch  of  minced  parsley,  a  pinch  of 
black  pepper,  salt,  thyme,  marjoram,  y2 
pint  of  cream  and  1  pint  of  water;  let 
stew  for  11/2  hours  and  serve  with  rice. 

REMARKS  ON  ROASTS. 

The  roasts  should  always  be  served 
with  a  menu  consisting  of  something  af- 
ter the  following:  Soup,  potatoes  or 
rice,  fresh  beans,  baked  tomatoes,  green 
peas  or  corn,  artichokes,  sekale  or  as- 
paragus, a  good  salad,  fried  nuts,  fruit, 
jelly  and  olives. 


52  THERAPEUTIC     DIETETICS 

Savory  Omelets 

No.  1,  JAPANESE  OMELET. 

Chop  fine  1  medium  sized  cucumber,  2 
green  peppers,  1  head  of  celery,  2  toma- 
toes, 2  onions,  1  bunch  of  parsley,  1 
pinch  each  of  thyme  and  marjoram; 
place  this  in  a  spider  with  1  tablespoon 
of  butter,  2  cups  of  water,  and  cook  for 
twenty  minutes.  Then  break  into  a 
bowl  6  eggs,  add  to  them  y2  pint  of 
cream  and  3  tablespoons  of  Japanese 
sauce;  stir  well  together  and  cook  for 
twenty  minutes  longer.  Serve  with  rice. 
This  makes  an  excellent  breakfast  dish. 
OMELET  No.  2. 

Slice  and  fry  well  2  tomatoes,  2  on- 
ions, 3  green  peppers  in  2  tablespoons 
of  butter.  Break  and  beat  in  %  pint  of 
cream,  6  eggs  with  %  teaspoon  of  pa- 
prika, 1/2  teaspoon  of  salt,  and  a  pinch 


THERAPEUTIC    DIETETICS  53 

each  of  thyme  and  marjoram;  mix  well 
together  and  cook  for  fifteen  minutes. 
Serve  with  rice  or  baked  potatoes. 

No.  3. 

Take  and  mince  fine  2  onions,  1  bunch 
of  parsley  and  2  tomatoes ;  fry  these  in 
butter  till  well  browned,  then  add  1  cup 
of  chili  pulp,  y2  teaspoon  of  salt,  2  ta- 
blespoons of  Japanese  sauce,  %  pint  of 
cream;  scramble  into  this  6  eggs;  cook 
for  a  further  ten  minutes.  Serve  with 
rice  or  pearl  barley. 

No.  4. 

Crack  and  mince  fine  1  clove  of  garlic, 
1  bunch  of  parsley,  2  sliced  tomatoes,  2 
green  peppers  or  y2  cup  of  red  chili 
pulp,  and  fry  in  butter  for  fifteen  min- 
utes; then  drop  into  the  skillet  6  eggs, 
taking  care  not  to  break  the  yolks ;  cook 
this  for  two  minutes ;  then  add  1  pinch 


54  THERAPEUTIC    DIETETICS 

each  of  salt,  thyme,  marjoram,  and  then 
cover  the  contents  with  thin  layers  of 
New  York  cheese;  place  the  lid  on  the 
skillet  and  further  cook  till  the  cheese 
has  melted.  Serve  on  dry  toast  or  with 
rice. 

No.  5,  SCRAMBLED  EGGS. 

Take  1  tablespoon  of  Japanese  sauce 
and  1  pinch  each  of  thyme  and  mar- 
joram, mint  and  cayenne  pepper;  place 
in  a  skillet  with  1  tablespoon  of  butter, 
1  fine-minced  clove  of  garlic  and  %  pint 
of  cream ;  mix  well  together,  then  break 
in  and  scramble  4  eggs;  cook  for  ten 
minutes.  Serve  with  rice  or  baked  po- 
tatoes. 

No.  6. 

Take  and  mince  3  onions,  1  small 
bunch  of  parsley,  2  sweet  apples  and  a 
pinch  each  of  thyme,  marjoram,  sage 


THERAPEUTIC    DIETETICS  55 

and  cayenne ;  to  this  add  2  tablespoons  of 
Japanese  sauce,  14  pint  of  cream,  1  pint 
of  bouillon  stock,  14  Pm^  °f  re(i  cn^i 
pulp;  mix  this  well  together  and  bring 
to  a  boil,  then  break  into  it  6  eggs  and 
stir  well ;  cook  for  a  further  15  minutes. 
Serve  with  rice  or  pearl  barley. 

No.  7,  CHESTNUT  OMELET. 

Take  and  boil  1  Ib.  of  chestnuts,  then 
remove  their  skins,  press  the  meats 
through  a  potato  masher;  place  this  in 
the  center  of  an  entree  dish,  then  around 
it  place  mashed  potato  in  which  has 
been  rubbed  the  following:  2  table- 
spoons of  minced  parsley,  1  level  tea- 
spoon each  of  salt,  paprika,  1  tablespoon 
of  butter,  2  tablespoons  of  Mango  chut- 
ney, and  6  finely  minced  hard-boiled 
eggs.  Serve  with  black  olives  and  rice. 


56  THERAPEUTIC    DIETETICS 

Cheese  Dishes 

No.  1. 

Take  1  cup  of  chili  pulp  and  place  in 
a  skillet  with  1  tablespoon  of  butter,  y2 
teaspoon  of  celery  seeds,  3  tablespoons 
of  tomato  ketchup,  1  tablespoon  of  Jap- 
anese sauce,  and  a  pinch  each  of  thyme, 
marjoram,  1  finely  minced  clove  of  gar- 
lic and  a  bunch  of  parsley  chopped  fine ; 
fry  all  together  for  15  minutes;  then 
melt  into  the  skillet  %  Ib.  of  New  York 
cream  cheese,  stir  well  and  cook  for  a 
further  5  minutes.  Serve  on  toast.  Salt 
to  taste. 

No.  2. 

Take  2  onions,  2  tomatoes,  2  green 
peppers,  1  finely  minced  clove  of  garlic, 
a  pinch  each  of  thyme,  marjoram  and 
mint,  with  a  bunch  of  finely  chopped 


THERAPEUTIC     DIETETICS  57 

parsley ;  fry  till  brown,  then  add  *4  pint 
of  cream,  y%  Ib.  of  sliced  New  York 
cream  cheese,  1  tablespoon  of  Bengal 
chutney ;  salt  to  taste ;  mix  well  and  cook 
for  a  further  5  minutes.  Serve  on 
salted  crackers. 

No.  3. 

Take  1  cup  of  chili  pulp  and  a  cup 
each  of  chopped  onion,  green  peppers 
and  cucumbers; 'place  in  a  skillet  with 
1  tablespoon  of  butter  and  fry  till 
brown;  then  add  14  pint  of  cream  and 
4  eggs ;  beat  all  together,  then  add  %  Ib. 
of  finely  sliced  New  York  cream  cheese 
and  1  teaspoon  of  salt;  cook  for  a  fur- 
ther 10  minutes,  then  spread  on  dry 
toast  and  sprinkle  with  tomato  ketchup 
and  a  squeeze  of  lemon  juice.  Serve 
with  black  olives. 


58  THERAPEUTIC    DIETETICS 

No.  4. 

Crack  and  mince  fine  1  clove  of  garlic, 
1  tablespoon  of  French  capers,  %  dozen 
of  stoned  black  olives,  1  small  onion; 
add  to  this  a  pinch  each  of  marjoram, 
sage,  thyme  and  mint,  1  tablespoon  of 
Japanese  sauce,  1  dessertspoon  of  cel- 
ery salt,  1  cup  of  chili  pulp,  1  dessert- 
spoon of  salt,  1  Ib.  of  unsalted  butter 
and  1  Ib.  of  New  York  cream  cheese; 
place  the  mixture  in  a  mortar  and  thor- 
oughly pound  together  until  it  is  smooth 
and  has  the  consistency  of  soft  butter; 
let  it  stand  for  two  hours  in  a  cool  place, 
then  spread  it  on  thin  bread  and  butter. 
By  placing  it  in  air-tight  jars  it  will 
keep  for  a  long  time. 

No.  5. 

Chop  fine  1  onion,  1  green  pepper,  1 
head  of  celery,  1  small  cucumber,  1  ta- 
blespoon of  French  capers,  2  table- 


THERAPEUTIC     DIETETICS  59 

spoons  of  English  pickled  walnuts,  2 
tomatoes,  1  clove  of  minced  garlic,  1 
apple,  1  tablespoon  of  Bengal  chutney ; 
rub  this  until  smooth,  then  add  to  the 
mixture  y2  lb.  of  coarse-grated  cheese 
and  dress  with  salt,  paprika,  olive  oil, 
Taragon  vinegar  and  lemon  juice. 
Serve  on  lettuce  leaves  or  crackers. 

No.  6. 

Chop  rather  fine  2  cold  boiled  pota- 
toes, 2  hard-boiled  eggs,  1  onion,  2  to- 
matoes, 1  tablespoon  of  French  capers, 
1  pint  of  stringed  beans,  1  lb.  of  cold 
asparagus,  y2  lb.  of  grated  New  York 
cream  cheese,  2  green  peppers,  2  heads 
of  celery,  2  heads  of  lettuce,  2  heads  of 
endive;  place  this  in  a  bowl  and  dress 
with  1  tablespoon  of  Taragon  vinegar, 
juice  of  1  lemon,  salt,  paprika  and  olive 
oil. 


60  THERAPEUTIC    DIETETICS 

No.  7,  CHILI  CHEESE. 

Take  1  pint  of  chili  pulp,  1  tablespoon 
of  Japanese  sauce,  2  finely  minced 
cloves  of  garlic,  1  tablespoon  of  minced 
parsley  and  a  pinch  each  of  thyme,  mar- 
joram and  sage  and  %  teaspoon  of  cel- 
ery seeds;  fry  this  in  2  tablespoons  of 
butter  for  10  minutes,  then  add  %  lb. 
of  New  York  cream  cheese ;  stir  well  till 
the  cheese  is  melted.  Serve  on  hot  dry 
toast. 


THERAPEUTIC     DIETETICS  61 

Egg-Plant 

STEWED  EGG-PLANT. 
No.  1. 

Take  a  medium  sized  egg-plant,  pare 
off  the  skin  and  cut  in  slices  about  % 
of  an  inch  in  thickness,  then  place  a  skil- 
let on  a  hot  fire  with  2  tablespoons  of 
butter;  into  this  drop  2  finely  minced 
cloves  of  garlic,  and  fry  until  brown; 
then  put  in  the  egg-plant  and  fry  on 
both  sides  till  it  is  brown  and  tender, 
and  place  this  in  a  dish  on  one  side. 
Take  a  stew-pan,  put  in  the  same  2  ta- 
blespoons of  butter,  y2  teaspoon  of  pa- 
prika, 1/2  teaspoon  of  thyme  and  mar- 
joram, 1  bunch  of  finely  minced  parsley, 
14  teaspoon  of  black  pepper,  2  table- 
spoons of  Japanese  sauce,  iy2  pints  of 
soup  stock  and  !/4  pint  of  cream ;  mix 
well  together  and  boil  for  5  minutes; 


62  THERAPEUTIC   DIETETICS 

then  place  in  the  dressing  the  fried 
sliced  egg-plant  and  cook  for  a  further 
15  minutes;  then  drop  carefully  into 
the  skillet,  so  as  not  to  break  the  yolks, 
6  eggs,  and  cook  for  a  further  5  min- 
utes. The  dish  is  then  ready  and  should 
be  served  with  rice,  baked  tomatoes, 
green  peas,  new  potatoes  and  salad. 

CURRIED  EGG-PLANT. 
No.  2. 

Crack  and  mince  fine  2  cloves  of  gar- 
lic and  fry  in  3  tablespoons  of  butter 
until  quite  brown,  then  add  2  dessert- 
spoons of  curry  powder,  a  pinch  each  of 
marjoram,  thyme  and  celery  seeds,  1 
finely  chopped  bunch  of  parsley;  mix 
well  together  and  fry  for  10  minutes; 
pour  into  this  1%  pints  of  soup  stock, 
14  pint  of  cream,  2  tablespoons  of  Jap- 
anese sauce,  and  bring  it  all  to  a  boil; 


THERAPEUTIC    DIETETICS  63 

then  put  in  the  slices  of  egg-plant  that 
have  been  fried  in  butter  until  brown, 
in  another  skillet,  and  cook  slowly  for 
40  minutes.  Serve  with  rice,  olives, 
fried  almonds,  salad,  baked  squash, 
green  beans  and  Major  Grey's  chutney. 
Fry  the  egg-plant  in  the  same  way  as 
in  recipe  No.  1. 

ANOTHER   WAY    OF   CURRYING   EGG- 
PLANT. 

No.  3. 

Take  a  nice  large  egg-plant,  pare  and 
slice  in  slices  %  of  an  inch  thick.  Fry 
brown  in  butter  in  a  large  spider  (it 
takes  considerable  butter;  keep  adding 
as  you  need  it) ,  and  put  on  a  plate  and 
set  to  one  side.  Place  another  lump  of 
butter  in  the  spider,  and  fry  a  clove  of 
garlic  which  has  been  minced  very  fine ; 
fry  brown,  then  into  the  same  spider 
put  1  tablespoon  full  of  curry  powder 


64  THERAPEUTIC    DIETETICS 

and  slightly  scorch;  let  the  spider  cool 
off,  then  put  in  a  pinch  of  salt,  thyme, 
marjoram,  1  small  bunch  of  minced 
parsley,  2  tablespoons  of  Japanese 
sauce,  and  y2  pint  of  cream  and  y>  cup 
of  water ;  mix  all  together  and  bring  to 
a  boil.  Then  lay  your  egg-plant  in 
gently,  being  careful  not  to  break  the 
slices,  cover  the  spider  over  and  cook 
1/2  hour.  Serve  with  rice,  Stilton  cheese, 
red-currant  jelly  and  black  olives. 

BAKED  EGG-PLANT. 

No.  4. 

Place  in  a  baking  pan  2  cups  of  water, 
y$  lb.  of  butter,  1  finely  minced  clove  of 
garlic  (or  two  medium  onions),  1  bunch 
of  parsley,  2  heads  of  celery,  2  green 
peppers,  1  sliced  apple,  4  sliced  toma- 
toes and  y2  lb.  of  mushrooms;  chop 
rather  fine,  then  slice  a  large  egg-plant 
in  %  of  an  inch  slices  and  lay  in  the 


THERAPEUTIC     DIETETICS  65 

bottom  of  the  pan ;  cover  with  the  dress- 
ing, pour  over  this  %  pint  of  cream  in 
which  has  been  mixed  2  tablespoons  of 
Japanese  sauce  and  %  teaspoon  of  pa- 
prika; place  in  the  oven  and  bake  for 
1  hour.  Serve  with  bouillon  soup,  plain 
salad,  asparagus,  green  peas  and  pota- 
toes. 


66  THERAPEUTIC     DIETETICS 

Kush-Kush 

No.  1. 

Take  and  wash  well  1  Ib.  of  pearl  bar- 
ley and  place  it  with  3  quarts  of  water 
in  a  stew-pan;  then  chop  rather  fine  1 
head  of  cabbage,  2  heads  of  celery,  3  on- 
ions, 2  green  peppers,  3  tomatoes,  3  tur- 
nips, 4  carrots,  1  bunch  of  parsley,  2  cu- 
cumbers, 1  cup  of  ground  English  wal- 
nuts, y±  Ib.  of  butter,  1  teaspoon  of 
paprika  and  1  of  salt ;  mix  well  together, 
cover  the  vessel,  place  in  the  oven  and 
bake  for  5  hours.  Serve  with  grated 
cheese,  black  olives  and  salad,  with  mint 
tea. 

No.  2. 

Take  and  wash  well  1  Ib.  of  pearl  bar- 
ley and  place  in  a  stew-pan  with  2  quarts 
of  water;  add  2  Ibs.  of  peeled  Jerusa- 
lem artichokes,  1  cup  of  chili  pulp,  1 


V    OF 

OF 


THERAPEUTIC     DIETETICS  67 

medium  sized  cabbage  chopped  fine,  1 
small  egg-plant  cut  up  into  1-inch  cubes, 
2  heads  of  celery  minced,  and  a  pinch 
each  of  marjoram  and  thyme,  3  minced 
onions,  3  ounces  of  stoned  dates,  2 
ounces  dried  figs,  1  cup  of  freshly  grated 
cocoanut,  1  dessertspoon  of  Bengal 
chutney;  mix  well  and  place  in  a  bean 
pot,  cook  in  oven  for  5  hours. 


68  THERAPEUTIC     DIETETICS 

Macaroni 

No.  1. 

Place  in  three  quarts  of  water  the  fol- 
lowing ingredients :  1  pinch  of  Spanish 
saffron,  1  level  teaspoon  of  mint,  thyme, 
marjoram,  paprika,  1  finely  minced 
clove  of  garlic,  1  bunch  of  minced  pars- 
ley, %  lb.  of  dried  mushrooms,  1  table- 
spoon of  butter  and  1  dessertspoon  of 
salt.  Bring  all  to  a  rapid  boil,  and  add 
1/2  lb.  of  Italian  macaroni  or  spaghetti ; 
cook  for  1  hour,  then  drain  off  and  dress 
with  the  following  dressing :  14  pint  of 
cream,  1  tablespoon  of  butter,  y2  pint 
of  grated  Casacaballa  cheese,  4  table- 
spoons of  tomato  ketchup ;  mix  well  and 
bring  to  a  boil  and  serve.  This  may  al- 
so be  placed,  after  dressing,  in  the  oven 
for  20  minutes.  It  is  excellent  either 
way. 


THERAPEUTIC     DIETETICS  69 

Another  way  to  serve  this  recipe  is  to 
prepare  the  macaroni  as  per  recipe,  then 
place  it  in  the  oven  for  30  minutes ;  take 
it  out  and  dress  as  follows :  Take  1  des- 
sertspoon of  corn  starch  and  dissolve  it 
in  1  cup  of  water  and  1  cup  of  cream, 
rub  smooth  and  bring  to  a  boil,  then  add 
2  finely  minced  hard-boiled  eggs,  1  cup 
of  chili  pulp  and  1  tablespoon  of  minced 
French  capers  and  parsley;  mix  all  to- 
gether, bring  to  a  boil,  and  pour  over 
the  macaroni. 

No.  2. 

Break  y2  Ib.  of  macaroni  into  3-inch 
pieces;  put  into  a  stew-pan  of  boiling 
water  (about  3  quarts  of  water),  in 
which  has  been  placed  2  cloves  of  finely 
minced  garlic  and  a  y%  teaspoon  each 
of  thyme,  marjoram,  paprika  and  2  ta- 
blespoons of  Japanese  sauce;  boil  all 
together  for  30  minutes,  then  drain,  and 


70  THERAPEUTIC     DIETETICS 

place  in  a  well-buttered  dish  layers  of 
grated  cheese  and  fried  almonds  (or 
freshly  grated  cocoanut)  ;  sprinkle  over 
each  layer  of  macaroni  with  a  teaspoon 
of  butter  and  1  dessertspoon  of  tomato 
ketchup  to  each  layer.  When  the  dish 
is  nearly  full,  pour  over  it  %  pint  of 
cream  and  bake  for  30  minutes.  Serve 
with  baked  tomatoes,  squash,  salad  and 
olives. 

No.  3. 

Put  3  quarts  of  cold  water  into  a 
sauce-pan  with  1  dessertspoon  of  salt,  1 
pinch  of  Spanish  saffron  and  1  finely 
minced  clove  of  garlic  and  bring  to  a 
boil ;  then  put  into  it  y2  lb.  of  macaroni 
or  spaghetti,  and  let  it  cook  for  30  min- 
utes ;  drain  off,  then  add  %  lb.  of  grated 
cheese,  3  tablespoons  of  butter,  y2  tea- 
spoon of  paprika,  y2  pint  of  ground 
walnuts,  y2  pint  of  chili  pulp,  1  table- 


THERAPEUTIC   DIETETICS  71 

spoon  of  minced  parsley,  and  a  pinch 
each  of  thyme  and  marjoram ;  smother 
over  a  slow  fire  for  15  minutes. 

Note. — A  pinch  of  Spanish  saffron 
should  always  be  cooked  with  macaroni. 
Get  the  imported  saffron ;  the  domestic 
is  useless  for  cooking  purposes. 


72  THERAPEUTIC     DIETETICS 

Therapeutic  Breads 

The  grain  breads  form  one  of  the 
most  valuable  forces  in  the  science  of 
therapeutic  foods ;  in  fact,  they  are  the 
great  nutritives  of  nearly  all  stomach 
and  intestinal  complaints. 

The  author  does  not  hold  with  the 
popular  theory  that  starches  are  injur- 
ious and  responsible  for  a  great  many 
diseases,  only  where  the  grains  have 
been  treated  so  that  it  is  pure  starch 
when  it  should  be  flour.  This  means 
that  nature  has  been  robbed  of  all  the 
digestive  measures  and  safeguards  that 
she,  in  her  wisdom,  has  provided  to  meet 
the  requirements  of  functional  de- 
mands. 

Again,  it  is  the  author's  belief  that  all 
grains  which  are  milled  for  bread  pur- 
poses should  be  milled  by  the  slow  mill- 


THERAPEUTIC     DIETETICS  73 

ing  process,  for  when  the  grains  are  be- 
ing converted  into  flour  by  the  rapid 
milling  process,  the  heat  generated  in 
the  process  causes  a  chemical  change  to 
take  place  in  the  flour,  through  the  es- 
caping of  the  natural  volatile!  oils  and 
vital  principles  which  pass  off  in  a  gas- 
eous form,  and  thus  greatly  depreciates 
the  chemical  values  of  the  flour.  Nature 
has  provided  everything  sufficient  unto 
our  needs,  therefore  it  is  not  wise  to  cast 
aside  that  which  she  has  abundantly 
supplied.  Without  starch  to  neutralize 
the  acids  and  alcoloids,  and  to  help  com- 
bine the  fecal  waste  matter  for  peristal- 
tic action,  the  bowels  would  collapse  for 
want  of  bulk  or  waste  material,  hence 
the  impossibility  of  concentrated  foods 
ever  becoming  a  valuable  staple  in  diet- 
etic economics. 


74  THERAPEUTIC     DIETETICS 

So  long  as  we  have  the  physiological 
organs  that  we  have  in  our  present  state 
of  physiological  evolution,  bulk  is  a  ne- 
cessity. A  small  quantity  of  oats  is  a 
good  thing  for  a  horse,  but  all  oats  and 
no  hay  would  soon  kill  the  horse. 

The  same  would  prove  true  if  w*e  erad- 
icated starch  entirely  from  our  foods. 
We  would  all  soon  be  suffering  from 
acute  saline  poisoning.  Nature  has  sup- 
plied variety,  because  in  variety  we  find 
the  antidote  to  all  restrictions.  Variety 
is  necessary  to  maintain  development. 
If  it  were  not  so,  it  would  not  be  here. 

Again,  in  regard  to  salt :  Many  hold 
that  salt  is  very  injurious  and  has  no 
dietetic  value ;  yet  salt  is  the  great  gal- 
vanic principle,  and  without  galvanism 
there  could  be  no  such  thing  as  electric- 
ity, or  inter-electrics,  and  without  this 
trinity  of  subtle  elements  there  could  be 


THERAPEUTIC    DIETETICS  75 

no  such  thing  as  life.  Salts,  acids  and 
alcoloids  are  called  the  vital  trinity,  and 
to  dismiss  them  from  our  diet  would 
mean  that  digestion  and  assimilation 
would  be  impossible ;  for  by  their  action 
upon  the  foods,  during  the  process  of 
digestion,  the  separating  of  the  differ- 
ent elements  is  accomplished,  which  al- 
lows of  their  neutralization,  organic  se- 
cretion and  bodily  recuperation. 

Again,  some  question  the  merits  of 
baking  powders,  declaring  they  are  un- 
wholesome, yet  if  they  stop  to  think,  one 
apple,  an  orange,  or  in  fact  any  acid 
fruit  eaten  during  the  meal  in  which  Is 
used  bread  prepared  from  baking  pow- 
der, would  be  ample  to  neutralize  the  ef- 
fect of  the  baking  powder.  Remember, 
all  things  are  poisons  if  used  to  excess, 
or  continuously.  We  can  make  a  change 
in  bread  raising  by  substituting  yeast 


76  THERAPEUTIC    DIETETICS 

for  baking  powder,  and  by  this  you  pre- 
vent any  ill  consequences  that  could  pos- 
sibly arise  from  bread  eating. 

The  object  of  these  therapeutic  bread 
recipes  is  to  meet  certain  stomach  and 
intestinal  conditions,  and  are  so  com- 
bined that  the  baking  powder  therein 
used  can  have  no  injurious  effects  what- 
ever. 

Every  house  should  be  provided  with 
an  F.  No.  4  Quaker  City  Health  Food 
Mill,  which  can  be  obtained  from  1023 
Foulkrod  street,  Frankfort,  Phil.  These 
mills  are  the  best  yet  devised,  being  able 
to  grind,  or,  more  properly  speaking, 
crush  and  roll,  all  kinds  of  fruits,  grains 
and  other  products,  perfectly. 

No.  l. 

Grind  in  a  Quaker  Mill  sufficient 
whole  wheat  to  make  1  quart  of  whole 
wheat  flour;  grind  medium  coarse;  to 


THERAPEUTIC      DIETETICS  77 


this  add  %  pin^  °^  a  good  white  flour, 
mix  together,  and  then  add  a  teaspoon 
of  salt,  a  dessertspoon  of  baking  pow- 
der and  a  dessertspoon  of  granulated  su- 
gar ;  stir  these  well  together,  then  add  4 
tablespoons  of  olive  oil  and  1  quart  of 
milk;  knead  thoroughly,  place  on  a 
board  or  table  and  roll  out  until  it  is  % 
of  an  inch  thick,  cut  in  strips  or  bis- 
cuits, and  bake  in  a  medium  hot  oven 
from  20  to  25  minutes.  Eat  for  break- 
fast or  dinner. 

Mint  tea,  as  per  recipe  No.  1,  should 
be  drank  during  the  meal.  This  bread 
will  be  of  great  value  where  there  is  a 
disposition  towards  sluggish  digestion. 

No.  2. 

Grind  in  a  Quaker  Mill  sufficient 
wheat  to  make  1  quart  of  flour,  suffi- 
cient white  oats  to  make  1  pint  of  oat 


78  THERAPEUTIC    DIETETICS 

flour,  and  %  pint  of  good  white  flour; 
grind  the  oats  and  wheat  medium 
coarse,  mix  these  together,  and  then  add 
a  teaspoon  of  salt,  a  dessertspoon  of 
baking  powder  and  a  tablespoon  of  su- 
gar ;  mix  all  these  together  and  then  add 
4  tablespoons  of  olive  oil  and  1  quart 
of  milk ;  mix  and  roll  according  to  rec- 
ipe No.  1,  and  bake  for  25  minutes.  This 
bread  should  be  eaten  at  lunch  and  will 
be  found  of  great  value  in  mild  cases  of 
constipation.  A  good  cup  of  Ceylon  tea 
or  hot  water  during  the  meal  in  which 
it  is  eaten  will  prove  beneficial. 

No.  3. 

Place  in  a  Quaker  Mill  sufficient 
wheat  to  make  1  quart  of  flour,  oats  suf- 
ficient to  make  1  pint  of  oat  flour,  and 
barley  sufficient  to  make  the  same  quan- 
tity ;  mix  these  three  together,  then  add 
a  teaspoon  of  salt,  iy2  dessertspoons  of 


THERAPEUTIC    DIETETICS  79 

baking  powder;  stir  well  together,  and 
then  add  5  tablespoons  of  olive  oil  and 
1%  quarts  of  milk  or  water.  Eoll  into 
biscuit  form  and  bake  slowly  in  a  me- 
dium hot  oven  for  30  minutes. 

Note.— This  bread  will  be  found  of 
great  merit  in  all  cases  of  sluggish  liver 
and  chronic  constipation. 

No.  4. 

Place  in  a  Quaker  Mill  sufficient 
wheat  to  make  1  quart  of  white  flour, 
oats  to  make  1  pint  of  oat  flour,  barley 
to  make  1  pint  of  barley  flour,  and  rye 
to  make  the  same  amount.  Grind  these 
coarse,  mix  well,  and  then  add  a  tea- 
spoon of  salt,  11/2  dessertspoons  of  bak- 
ing powder  and  a  tablespoon  of  sugar ; 
mix  these  well  together,  then  add  5  ta- 
blespoons of  olive  oil  and  1%  quarts  of 
milk  or  water.  Roll  about  1  inch  thick 
and  bake  in  a  medium  oven  for  35  min- 
utes. 


80  THERAPEUTIC     DIETETICS 

To  obtain  the  best  results  from  these 
breads,  the  meal  should  consist  largely 
of  vegetable  soups,  raw  salads,  vegeta- 
bles and  raw  and  stewed  fruits,  with 
hot  tea  or  hot  water,  and  never  more 
than  two  meals  per  day. 


THERAPEUTIC    DIETETICS  81 

Milk  Substitutes 

In  therapeutic  dietetics  a  substitute 
for  milk  becomes  an  urgent  necessity  in 
a  great  many  cases.  A  milk  diet  is  often 
not  only  injurious,  but  positively  harm- 
ful, and  actually  feeds  the  disease  from 
which  the  patient  is  a  sufferer.  Milk, 
where  the  digestion  is  weak,  cannot  be 
digested ;  it  simply  passes  into  the  con- 
sistency iof  cjieese,  which  packs  the  in- 
testinal track  and  thus  corrodes  the  en- 
tire system  instead  of  nourishing  the 
body. 

In  tuberculous  cases,  where  the  popu- 
lar milk  diet  treatment  is  so  generally 
prescribed,  the  patient  reaches  a  state 
where  milk  becomes  nauseating.  To 
force  a  person  to  partake  of  nourish- 
ment under  such  mental  repulsion  is 
nothing  short  of  criminal,  for  the  food 


82  THERAPEUTIC     DIETETICS 

partakes  of  the  character  of  our 
thoughts,  and  hence  adds  insult  to  in- 
jury when  the  patients  are  forced  to  eat 
what  is  an  actual  abhorrence  to  them. 

In  milk  substitutes,  not  only  is  this 
entirely  removed,  but  we  are  able  to 
give  unlimited  variety  to  substitutions 
that  are  the  most  highly  nutritious,  var- 
ied in  taste  and  easy  of  preparation,  be- 
sides all  being  hygienic  and  non-fer- 
mentable. 

From  a  dietetic  standpoint,  these 
facts  must  be  appreciated,  as  in  sickness 
the  sameness  of  taste  in  the  foods  be- 
comes a  burden  to  the  patient. 

No.  1. 

Take  3  tablespoons  of  Chinese  rice 
and  place  in  2  quarts  of  water;  to  this 
add  2  ounces  of  finely  ground  walnuts. 
Allow  this  to  boil  slowly  for  3  hours; 
strain  out,  then  add  1  tablespoonful  of 


THERAPEUTIC     DIETETICS  83 

honey  and  the  juice  of  y%  a  lemon.  Mix 
these  well  and  serve,  either  hot  or  cold, 
half  an  hour  before  any  meal,  or  one 
wineglass  every  hour,  if  necessary, 
where  no  other  meals  are  taken. 

No.  2. 

Take  3  tablespoons  of  pearl  barley 
and  add  to  this  2  ounces  of  ground  pe- 
cans. Place  these  in  2  quarts  of  water 
and  boil  slowly  for  3  hours ;  strain  out 
and  add  2  tablespoons  of  honey  and  2 
ounces  of  pineapple  juice.  This  can  be 
used  in  the  same  quantity  as  No.  1. 

No.  3. 

Take  4  tablespoons  of  crushed  oats 
and  2  ounces  of  freshly  ground  al- 
monds ;  place  these  in  2  quarts  of  water 
and  boil  slowly  for  3  hours ;  strain  out, 
then  add  1  tablespoon  of  honey  and  the 
juice  of  1  apple.  This  will  be  found 


84  THERAPEUTIC    DIETETICS 

very  refreshing  and  sustaining  after 
any  period  of  excessive  heat  or  exertion. 

No.  4. 

Take  4  tablespoons  of  whole  wheat 
and  2  ounces  of  ground  chestnuts,  place 
in  2  quarts  of  water  and  cook  very 
slowly  for  2y2  hours;  strain  out,  then 
add  2  tablespoons  of  honey  and  4  ounces 
of  fig  juice. 

Pig  juice  is  obtained  in  the  following 
way :  Take  1  pound  of  dried  figs,  chop 
fine,  place  in  1  quart  of  water,  cook  very 
slowly  for  1  hour,  then  strain  through 
a  cloth  and  use  according  to  the  above 
directions. 

No.  5. 

Take  4  tablespoons  of  rye,  1  ounce  of 
ground  walnuts,  1  ounce  of  ground  pe- 
cans and  1  ounce  of  ground  almonds; 
place  these  in  2%  quarts  of  water  and 


THERAPEUTIC   DIETETICS  85 

let  cook  very  slowly  for  2  hours,  then 
strain  out  and  add  %  pint  of  prune 
juice,  the  latter  being  prepared  the  same 
as  the  figs  in  formula  No.  4. 

No.  6. 

Take  3  tablespoons  of  rice,  2  of  bar- 
ley, 2  of  oats,  2  of  wheat  and  1  of  rye ; 
to"  this  add  1  ounce  each  of  ground  wal- 
nuts, pecans,  almonds  and  chestnuts. 
Place  in  3  quarts  of  water  and  cook 
slowly  for  1%  hours;  strain  out  and 
then  add  the  juice  of  %  a  lemon  and  3 
tablespoons  of  honey. 

Should  these  quantities  be  more  than 
necessary,  it  is  a  simple  matter  to  divide 
them  by  half,  or  even  less  if  desirable. 
The  object  of  this  is  to  insure  freshness 
of  the  preparation,  which  preparation 
will  keep  in  a  cool  room  for  at  least  48 
hours,  without  change,  though  the  au- 
thor advises  that  where  these  food  pro- 


86  THERAPEUTIC    DIETETICS 

ducts  are  for  invalids  they  should  have 
them  prepared  every  day  so  as  to  obtain 
the  greatest  amount  of  vital  nutrition 
possible. 

The  author,  in  presenting  these  form- 
ula to  the  public,  wishes  to  say  that  he 
has  given  them  wide  practice  for  many 
years,  and  has  found  that  they  never 
produce  distress  in  any  cases  when 
taken  by  themselves,  and  it  is  his  advice 
that  where  people  are  in  such  weakened 
condition  that  they  can  only  eat  such 
kinds  of  food,  it  would  be  wise  for  them 
to  forego  all  others,  living  entirely  up- 
on these  substitutes  until  sufficient 
strength  has  returned  to  demand  a  fur- 
ther increase  of  diet. 

The  food  products  here  set  forth,  with 
their  several  combinations,  in  these  rec- 
ipes, give  the  highest  possible  amount  of 
nutrition,  and  yet  call  for  the  least  pos- 


THERAPEUTIC     DIETETICS  87 

sible  effort  in  digestion.  They  are  tasty, 
clean,  wholesome,  and  easy  of  prepara- 
tion, and  their  dietetic  values  beyond  es- 
timate. 

After  children  have  been  weaned,  a 
wineglass  of  any  of  these  substitutes 
will  be  found  most  beneficial  two  or 
three  times  a  day,  with  a  little  fruit 
juice  and  salad  between  times. 

During  the  heat  of  summer  these 
preparations  are  most  beneficial,  being 
cooling,  nourishing  and  very  refreshing. 
A  wineglass  taken  y2  hour  before  meals 
will  remove  the  sense  of  collapsible  fa- 
tigue which  is  so  often  experienced  dur- 
ing the  heat  of  summer,  and  in  this  way 
they  greatly  help  digestion. 

In  all  cases  of  sickness,  convalescence, 
and  for  nursing  mothers,  they  will  be 
found  invaluable. 


THERAPEUTIC    DIETETICS 


Curry 


CURRIED  EGGS  No.  1. 

Put  1  tablespoon  of  butter  into  a  spi- 
der. Crack  and  mince  fine  1  clove  of 
garlic  and  fry  until  brown.  Chop  4 
green  peppers,  1  bunch  of  parsley  and 
1  cucumber;  mix  all  together  and  fry 
for  20  minutes.  Then  take  another  spi- 
der, place  in  it  1  tablespoon  of  butter, 
and,  when  melted,  rub  into  it  1  table- 
spoon of  curry  powder,  and  scorch 
slightly.  (This  is  one  of  the  secrets  of 
making  curry;  scorch  the  powder,  but 
do  not  burn  it.)  Add  to  this  y2  pint  of 
cream,  y2  cup  of  water  and  y2  teaspoon 
of  salt,  then  empty  the  contents  of  spi- 
der No.  1  into  spider  No.  2.  Bring  this 
to  a  boil  and  drop  into  it  6  eggs,  being 
careful  not  to  break  the  yolks.  Place 
lid  upon  the  spider  and  cook  for  y2 


THERAPEUTIC    DIETETICS  89 

hour.       Serve  with  rice,  olives,  guava 
jelly  and  Major  Grey's  chutney. 

CURRIED  EGGS  No.  2. 

Crack  and  mince  fine  2  cloves  of  gar- 
lic, and  fry  in  2  tablespoons  of  butter 
till  brown,  then  add  1  tablespoon  of 
curry  powder,  a  pinch  each  of  marjoram 
and  thyme,  1  bunch  of  finely  minced 
parsley ;  mix  and  fry  well  for  3  minutes. 
Add  1  pint  of  clear  soup  stock,  2  table- 
spoons of  Japanese  sauce,  y2  pint  of 
cream,  %  of  a  freshly  grated  cocoanut, 
and  let  simmer  for  one  hour,  then  drop 
in  six  or  eight  eggs,  taking  care  not  to 
break  the  yolks ;  cook  this  slowly  for  20 
minutes,  and  serve  with  rice,  Major 
Grey's  chutney,  guava  jelly,  baked  to- 
matoes, string  beans,  salad  and  fried 
almonds. 


90  THERAPEUTIC   DIETETICS 

CURRIED  MUSHROOMS  No.  3. 

Peel  and  fry  1  Ib.  of  mushrooms  in  3 
tablespoons  of  butter  in  which  has  been 
placed  2  finely  minced  cloves  of  garlic 
and  a  pinch  each  of  mint,  sage,  thyme, 
marjoram  and  1  tablespoon  of  curry 
powder ;  fry  all  together  until  the  mush- 
rooms are  done,  then  mix  1  tablespoon 
of  corn  starch  in  y2  pint  of  cream  and 
pour  this  over  the  mushrooms;  then 
drop  in  6  eggs,  taking  care  not  to  break 
the  yolks ;  cook  together  for  15  minutes 
slowly,  and  serve  with  rice,  salad, 
squash,  beans  and  artichokes. 

CURRY  POWDER. 

Probably  the  best  procurable  in  this 
country  are  Cross  &  Blackwell's  and 
Davis  &  Co.  's ;  the  former  to  be  had  of 
all  grocers  and  the  latter  at  Hamilton 
Place,  Boston,  Mass. 


THERAPEUTIC     DIETETICS  91 

Salads 

No.  1. 

Take  a  Canton-ware  salad  bowl  and 
crack  and  mince  very  fine  1  clove  of 
Italian  garlic,  then  take  a  wooden  po- 
tato masher  and  rub  well  the  bowl  with 
minced  garlic ;  then  add  the  leaves  of  2 
lettuces  that  have  been  well  washed 
and  drained  in  the  following  manner : 
Make  a  large  bag  out  of  cheesecloth  and 
place  the  lettuce  leaves  in  it.  After  they 
have  been  washed,  then  take  them  out  of 
doors  and  shake  the  water  from  the 
same  by  circling  the  bag  over  and  over. 
This  process  removes  the  water;  at  the 
same  time  it  adds  to  the  crispness  of 
the  lettuce.  Then  dress  with  salt,  pa- 
prika, olive  oil  and  lemon  juice,  and  rub 
the  salad  around  the  bowl  a  few  times 
with  a  salad  spoon  and  fork. 


92  THERAPEUTIC    DIETETICS 

Lemon  or  lime  juice  should  always  be 
used  in  the  place  of  vinegar.  Canton- 
ware  is  preferable  for  salad  bowls  on 
account  of  its  rough  or  raised  surface, 
so  the  garlic  can  be  well  ground  to  its 
sides. 

No.  2. 

Take  and  separate  the  leaves  of  1  let- 
tuce and  1  endive,  wash  well  and  drain 
through  a  cheesecloth  bag,  place  in  a 
Canton-ware  salad  bowl  in  which  has 
been  rubbed  1  clove  of  finely  minced 
garlic;  then  put  the  following  into  the 
bowl :  1  cup  of  cold  boiled  string  beans, 
3  sliced  tomatoes,  2  minced  green  pep- 
pers and  1  cucumber,  with  3  medium 
sliced  potatoes  and  %  cup  of  chili  pulp ; 
stir  well  together  and  dress  with  salt, 
paprika,  olive  oil  and  lemon  juice,  and 
garnish  with  3  sliced  hard-boiled  eggs. 


THERAPEUTIC     DIETETICS  93 

Note. — Serve  your  salads  through  the 
meal;  never  make  a  separate  course  of 
them. 

No.  3,  SLAW. 

Take  and  slice  very  fine  1  small  head 
of  summer  cabbage  and  the  leaves  of  1 
good  sized  lettuce,  3  tomatoes,  2  green 
peppers,  2  cups  of  cold  boiled  navy 
beans,  1  tablespoon  of  minced  parsley, 
1  tablespoon  of  dried  mustard,  4  table- 
spoons of  minced  black  olives  and  1  ta- 
blespoon of  French  capers ;  mix  well  to- 
gether and  dress  with  salt,  cayenne  pep- 
per, olive  oil,  lemon  juice  and  a  few 
drops  of  Taragon  vinegar. 

No.  4. 

Take  and  wash  well  two  heads  of  let- 
tuce and  drain  through  a  cheesecloth 
bag;  then  take  and  mince  fine  1  clove 
of  garlic,  and  rub  well  the  salad  bowl 


94  THERAPEUTIC     DIETETICS 

with  the  same ;  then  take  and  slice  3  to- 
matoes, 4  cold  boiled  potatoes,  1  head 
of  celery,  1  good  sized  apple  and  a  very 
small  head  of  finely  cut  cabbage;  mix 
well  together  and  dress  with  salt,  cay- 
enne pepper,  olive  oil  and  lemon  juice ; 
add  to  this  a  few  drops  of  Taragon 
vinegar. 

No.  5. 

Take  and  slice  4  tomatoes,  4  cold 
boiled  potatoes,  1  small  onion,  1  small 
cucumber,  2  hard-boiled  eggs  and  1 
green  pepper ;  place  in  a  bowl  that  has 
been  well  rubbed  with  garlic,  and  dress 
with  cayenne,  salt  and  mayonnaise 
dressing. 

No.  6. 

Take  and  wash  2  heads  of  lettuce, 
drain  through  the  cheesecloth  bag,  place 
in  a  bowl  which  has  been  well  rubbed 


THERAPEUTIC    DIETETICS  95 

with  garlic,  then  cut  into  slices  12  cold 
boiled  artichokes;  sprinkle  this  over 
with  freshly  grated  horseradish,  1  table- 
spoon of  minced  parsley,  1  of  French 
capers,  1  of  Bengal  chutney,  and  dress 
this  with  salt,  paprika,  olive  oil  and 
lemon  juice. 

No.  7. 

Take  and  rub  well  a  salad  bowl  with 
garlic;  into  this  place  1  quart  of  plain 
boiled  red  beans;  mix  with  them  2  ta- 
blespoons of  minced  parsley,  2  table- 
spoons of  minced  capers,  2  tablespoons 
of  fresh-made  mustard,  2  tablespoons 
of  horseradish,  1  dessertspoon  of  salt, 
1  teaspoon  of  paprika;  mix  well  to- 
gether, then  add  4  sliced  tomatoes,  1 
pint  of  finely  sliced  slaw  (or  the  leaves 
of  1  large  lettuce)  ;  mix  well  and  dress 
with  olive  oil,  lemon  juice  and  a  few 
drops  of  Taragon  vinegar. 


96  THERAPEUTIC    DIETETICS 

No.  8. 

Take  and  rub  well  a  salad  bowl  with 
garlic,  and  put  in  it  the  leaves  of  1  large 
lettuce ;  slice  carefully  4  large  tomatoes 
and  place  on  the  lettuce  leaves;  then 
take  and  mince  fine  1  tablespoon  of 
capers,  2  tablespoons  of  Major  Grey's 
chutney,  1  bouquet  of  parsley,  4  hard- 
boiled  eggs,  12  stoned  black  olives,  and 
mix  with  this  1  tablespoon  of  Japanese 
sauce,  the  juice  of  1  lemon,  y2  teaspoon 
of  salt,  1/2  teaspoon  of  cayenne,  4  table- 
spoons of  olive  oil;  place  this  dressing 
with  a  spoon  upon  the  tomatoes,  garnish 
your  dish  with  cold  hard-boiled  eggs, 
and  point  the  dish  with  mayonnaise 
dressing. 

No.  9. 

Take  and  rub  well  the  salad  bowl  with 
garlic;  put  in  the  leaves  of  1  lettuce,  1 
sliced  apple,  1  minced  green  pepper,  1 


THERAPEUTIC     DIETETICS  97 

tablespoon  of  capers,  y2  pint  of  cracked 
English  walnuts,  2  sliced  bananas,  1 
large  sliced  peach  and  2  large  sliced  to- 
matoes; dress  with  salt,  paprika,  olive 
oil,  lemon  juice,  and  give  a  liberal 
sprinkling  of  Bengal  chutney. 


98  THERAPEUTIC    DIETETICS 


Vegetables 


Vegetables  alone  supply  the  vital 
force  of  man.  It  is  the  vegetable  salts, 
not  the  animal  salts,  that  he  requires; 
and  all  vegetables  that  grow  above  the 
ground  form  man's  natural  diet  and 
supply  his  natural  needs.  The  tuber 
family  should  never  become  a  staple 
article  of  food.  There  is  no  harm  in  the 
occasional  eating  of  a  potato,  but  do  not 
make  the  potato  the  chief  vegetable  of 
the  meal.  Use  rice  sixteen  times  to  po- 
tatoes once.  The  greatest  antiseptics 
known  to  our  modern  world  of  drugs  are 
those  derived  from  the  herbs ;  therefore, 
when  herbs  are  liberally  used  in  the 
preparation  of  foods,  they  form  a  nat- 
ural antiseptic  for  the  physiological  sys- 
tem, and  also  the  very  food  of  the  psy- 
chologic being.  Color,  odor  and  varie- 


THERAPEUTIC     DIETETICS  99 

ties  are  the  food  principles  for  the  nerv- 
ous system.  The  solids  go  to  supply  the 
waste  of  the  body,  and  the  liquids  the 
waste  of  the  mind. 

"  Bread  is  for  the  body,  but  colors, 
odors  and  perfumes  are  the  food  of  the 
soul." 

The  secret  in  cooking  vegetables  prop- 
erly is  to  cook  quickly  and  with  only 
sufficient  water  to  cover  them,  so  that 
when  they  are  cooked  there  remains  no 
water  in  the  vessel.  This  prevents  the 
waste  of  the  vegetable  salts,  and  saves 
the  flavor  of  the  vegetables.  Where 
there  is  much  water  used,  the  virtues  of 
the  vegetables  are  thrown  away  in  the 
water.  One  does  not  draw  the  tea,  cast 
away  the  liquid,  and  eat  the  leaves; 
neither  should  one  throw  away  the  vir- 
tues of  other  foods  derived  from  infu- 
sion or  cooking. 


100  THERAPEUTIC     DIETETICS 

Such  vegetables  as  spinach,  beet  tops, 
etc.,  should  never  be  cooked  in  water,  for 
they  contain  sufficient  moisture  to  cook 
themselves. 

Some  of  the  most  therapeutic  of  vege- 
tables are  asparagus,  artichokes,  cekale, 
cabbage,  Brussels  sprouts,  savory  cab- 
bage, Scotch  kale,  summer  squash, 
onions  and  sweet  corn ;  in  salads,  toma- 
toes, Barde-de-Cabbashon,  endive  and 
lettuce.  The  sweet  herbs,  such  as 
thyme,  marjoram,  mint,  parsley,  savory 
and  celery — all  of  which  hold  a  natural 
affinity  with  the  other  members  of  the 
vegetable  family — are  also  therapeutic. 

There  is  a  popular  tendency  to  over- 
cook vegetables.  There  is  no  excuse  for 
the  practice.  A  simple  rule  for  the  test- 
ing of  the  cooking  of  vegetables  is  this : 
When,  on  inserting  a  steel  fork,  it  leaves 
the  vegetables  freely,  they  are  cooked 
and  ready  for  eating. 


HE 

-R3JTY 

OF 


THERAPEUTIC    DIETETICS  101 

Beauty  is  the  food  for  the  eye,  taste 
for  the  tongue,  firmness  for  the  body, 
and  perfume  for  the  soul. 

Make  your  dishes  beautiful  with  var- 
ious garnishings.  Use  freely  minced 
parsley,  paprika,  a  liberal  use  of  butter, 
a  little  black  pepper,  capers,  and,  where 
possible,  olive  oil  and  lemon  juice. 

White  dressings  are  fine  when  made 
with  a  little  tomato  chutney,  chili  pulp 
or  Tobasco  ground  pepper ;  this,  with  a 
little  pinch  of  finely  minced  parsley, 
adds  character  to  the  dressing  and 
beauty  to  the  dish. 


102  THERAPEUTIC   DIETETICS 

Nuts 

FRIED  ALMONDS. 

Place  in  a  skillet  4  tablespoons  of 
olive  oil  and  bring  it  to  a  smoking  heat ; 
then  pour  in  %  of  a  Ib.  of  paper-shelled 
almonds,  that  have  had  their  shells  re- 
moved, but  not  blanched ;  stir  well  while 
cooking,  to  keep  from  burning.  When 
the  nuts  turn  to  a  deep  brown  color,  pour 
off  the  oil  and  sprinkle  with  salt.  No 
meal  is  complete  without  fried  almonds ; 
and  they  should  be  eaten  through  it,  and 
not  as  a  course. 

No.  2. 

Cocoanut  can  be  prepared  in  the  same 
way  as  the  almonds.  Another  excellent 
way  to  cook  cocoanut  is  to  cut  in  slices 
and  place  these  slices  in  the  oven  till  it 
is  brown,  then  sprinkle  with  salt,  and  eat 


THERAPEUTIC    DIETETICS  103 

through  the  meal.  Brazil  nuts  are  ex- 
cellent prepared  in  the  same  manner. 

The  oil  in  which  nuts  have  been 
cooked  should  never  be  thrown  away.  It 
has  no  equal  for  frying  purposes,  and 
gives  everything  which  is  recooked  in  it 
a  great  flavor. 

Never  blanch  your  nuts;  it  destroys 
their  digestive  quality.  Chestnuts  can 
be  boiled  and  roasted  and  used  with  any 
roasts,  stews  or  salads. 

Always  eat  your  nuts  through  your 
meal.  Nature  has  so  ordained  that  they 
should  be  eaten  thus. 

Walnuts  should  be  eaten  with  raisins. 
They  have  a  taste  affinity  for  each  other, 
and  are  thus  naturally  adapted  for  des- 
sert purposes. 

Filberts,  pecans,  black  walnuts  and 
hickory  nuts,  when  ground  into  pastes, 
are  splendid  for  flavoring  purposes.  A 


104  THERAPEUTIC     DIETETICS 

tablespoon  of  any  of  them  can  be  used 
with  great  advantage  in  anything  from 
soups  to  salads. 

CRYSTALLIZED  NUTS. 

Take  and  make  a  syrup  of  1  Ib.  of 
cane  sugar  to  V/2  pints  of  water ;  bring 
to  a  boil  and  then  drop  in  the  nuts.  Re- 
move them,  so  that  they  can  dry,  then 
repeat  the  process  until  they  are  heavily 
covered  with  the  sugar.  Cocoanut 
should  be  sliced  and  boiled  in  the  syrup 
for  %  hour  before  being  removed  from 
the  syrup.  The  same  rule  holds  good 
with  Brazil  nuts. 

DRIED  FRUITS. 

Prunes,  peaches,  sultanas,  raisins, 
currants,  pears,  apples,  apricots,  cher- 
ries, figs  and  citrons.  Our  California 
and  Arizona  products  are  now  superior 
to  any  importations,  and,  as  they  are 


THERAPEUTIC     DIETETICS  105 

fresh  and  more  carefully  prepared, 
preference  should  be  given  them  when 
possible. 

CRYSTALLIZED  FRUIT  AND  NUTS. 

Strawberries,  pineapples,  cherries, 
pears,  figs,  apricots,  green  gages,  cocoa- 
nuts,  Brazil  nuts,  pecans,  filberts  and 
almonds.  Make  a  syrup  from  8  Ibs.  of 
cane  sugar  (beet  sugar  is  useless  for 
preserving  or  crystallizing)  to  1  gallon 
of  soft  water  and  1  dessertspoon  of  corn 
starch;  bring  to  a  boil  (stirring  all  the 
time,  so  that  the  syrup  is  smooth),  then 
drop  in  the  fruit,  taking  care  that  it  is 
dry ;  let  it  remain  a  short  time,  remove 
and  dry;  repeat  the  process  till  it  is 
heavily  coated,  then  place  in  a  dry,  cool 
place.  Nuts  are  treated  in  the  same 
manner,  only  they  should  be  boiled  for 


106  THERAPEUTIC    DIETETICS 

ten  minutes  in  the  syrup,  taken  out, 
dried,  and  then  redipped  until  they  are 
coated  sufficiently. 

NUTS. 

Cocoanuts,  Brazil  nuts,  walnuts,  fil- 
berts, chestnuts,  pecans,  hickory,  al- 
monds and  peanuts.  It  is  better  to  buy 
your  nuts  in  large  quantities  in  the  mid- 
dle of  November  and  place  them  in  a 
cool,  dark  and  dry  cellar.  A  reliable 
commission  man  is  the  best  person  to 
go  to  for  your  supply  of  nuts. 

It  is  one  of  the  best  ingredients  for  a 
rapid  meal,  besides  being  tasty  and  nu- 
tritious. 

JAPANESE  BEAN  FLOUR. 

Take  14  pint  of  cream  and  mix  it 
with  2  tablespoons  of  the  bean  flour,  2 
tablespoons  of  Japanese  sauce,  and 


THERAPEUTIC     DIETETICS  107 

when  well  mixed  add  2  quarts  of  boiling 
water,  1  tablespoon  of  butter ;  bring  this 
to  a  boil  and  let  it  cook  for  ten  minutes. 
It  is  then  ready  to  serve  with  black 
olives  and  toast. 

It  can  also  be  used  as  a  thickening  in 
most  anything  with  good  results. 


108  THERAPEUTIC    DIETETICS 


Syrup 


Simple  syrup  is  made  after  the  fol- 
lowing manner:  Take  8  Ibs.  of  cane 
cube  sugar  and  dissolve  this  in  1  gallon 
of  distilled  water;  bring  this  to  a  boil, 
let  it  stand  and  cool.  It  is  then  ready 
for  use.  Where  one  prefers  to  use  syr- 
ups instead  of  extracts,  the  simple  rule 
is  a  gallon  of  syrup  to  %  gallon  of  ex- 
tract. 

CANE  VS.  BEET  SUGAR. 

In  spite  of  all  that  is  said  to  the  con- 
trary by  those  who  are  interested  in  the 
cultivation  of  the  beet  root,  beet  sugar 
is  not  as  good,  and  never  can  be  as  good 
as  cane  sugar.  In  the  first  place,  beet 
sugar  is  useless  for  preserving  or  for 
the  making  of  syrups.  Where  it  is  used 
for  such  purposes,  preservatives  must 


THERAPEUTIC     DIETETICS  109 

be  used ;  and  no  preservatives  are  whole- 
some. The  human  stomach  is  not  a 
laboratory  for  experimental  purposes. 

A  simple  way  to  detect  beet  sugar 
from  cane  is  to  squeeze  a  lemon  on  the 
sugar.  If  it  is  beet  sugar  it  will  turn 
peacock  blue ;  if  cane,  its  color  will  not 
be  affected. 

Cane  sugar  has  a  pronounced  crystal, 
while  beet  sugar  looks  like  smooth  white 
sand ;  a  cube  of  cane  sugar  is  rough  and 
irregular,  while  beet  sugar  is  smooth 
and  even.  These  points  will  lead  to  the 
detection  of  beet  sugar  when  sold  for 
cane. 


110  THERAPEUTIC     DIETETICS 

Unsalted  Butter 

The  old  saying,  "a  little  is  good,  but 
more  is  better, "  expresses  the  way  in 
which  butter  is  robbed  of  its  tissue- 
building  quality  and  its  flavor  by  the  ex- 
cessive use  of  salt. 

Salt  does  not  make  tissue,  but  butter 
and  cheese  are  great  tissue  producers. 
Therefore  do  not  destroy  their  virtue  by 
over-salting. 

Unsalted  butter  will  keep  from  14  to 
21  days  easily  in  the  ice  box;  and  why 
it  should  be  expected  to  keep  longer  and 
be  sold  as  fresh  butter,  I,  for  one,  do  not 
understand.  Butter  should  have  just 
one  level  teaspoon  of  salt  to  the  pound, 
and  a  small  one  at  that.  This  helps 
bring  out  the  sweetness  of  the  butter, 
without  changing  the  character  of  the 
butter  fats. 


THERAPEUTIC     DIETETICS  111 

There  is  nothing  more  detrimental  to 
health  and  inducive  to  catarrhal  condi- 
tions than  salt,  especially  when  taken 
into  the  system  in  butter,  lard,  dripping 
or  white  meat  fat.  Salt  thus  eaten  is 
condensed  into  a  watery  consistency 
which  readily  becomes  absorbed  in  the 
fatted  molecules,  which  molecules  when 
acted  upon  by  the  process  of  digestion 
and  assimilation  revert  back  to  the  crys- 
talized  formation.  These  crystals  often 
times  are  deposited  upon  a  mucus  sur- 
face, which  sets  up  an  irritation,  such 
irritation  produces  inflammation  of  the 
tissue,  and  inflammation  is  but  another 
word  for  catarrh. 


112  THERAPEUTIC     DIETETICS 


Pepper 


Pepper  is  the  only  natural  stimulant, 
and  from  its  use  no  bad  effects  occur. 
Compare  this  with  alcohol  and  other 
stimulants.  Reason  measures  all,  and 
wisdom  guides ;  we  do  not  rub  a  raw  sur- 
face with  pepper,  any  more  than  we 
would  rub  pepper  in  our  eyes. 

First  heal  the  raw  places  with  food 
antiseptics,  then  use  pepper  to  quicken 
dr dilation ;  you  will  then  be  well,  strong 
and  active,  with  a  mind  that  is  clear, 
firm  and  self-reliant. 


THERAPEUTIC    DIETETICS  113 

Desserts 

It  will  be  found  that  desserts  are  un- 
necessary in  this  system  of  cooking ;  but 
where  there  is  a  desire  for  a  little  sweet 
or  pie  or  pudding,  have  them  at  the 
lightest  meal. 

A  good  fruit  pie  can  hurt  no  one ;  but 
to  live  on  pie,  as  the  principal  article  of 
diet,  will  kill  the  hardiest. 


114  THERAPEUTIC     DIETETICS 

Red  Chili 

The  red  chili  pulp  is  prepared  after 
the  following  manner:  Take  %  Ik.  °^ 
Mexican  chili  or  Italian  pepperoni ;  cut 
the  wrong  end  off  and  place  the  pod  in  a 
large  vessel  of  cold  salt  and  water ;  cook 
for  40  minutes  over  a  quick  fire,  then 
strain  off  the  water  and  throw  the  pods 
into  a  cold  water  bath  for  10  minutes. 
Cut  them  open  lengthwise,  wash  out  the 
seeds,  then  remove  the  pulp  from  the 
skin  with  a  blunt  knife.  Place  the  pulp 
in  a  stone  or  glass  jar,  and  keep  in  a 
cool  place.  It  is  then  ready  for  use,  and 
will  keep  fresh  for  some  time. 

This  pulp  is  invaluable  to  this  method 
of  cooking,  and  should  be  used  accord- 
ing to  the  recipes  given  here,  when  it 
will  always  be  found  appetizing  and 
sustaining. 


THERAPEUTIC    DIETETICS  115 

GREEN  CHILI. 

The  skins  from  green  peppers  can  be 
removed  after  the  following  manner: 
Place  the  peppers  in  a  baking  pan  and 
put  this  in  a  hot  oven  for  a  few  minutes 
or  till  the  peppers  are  blistered ;  throw 
them  into  cold  water  and  the  skins  will 
readily  separate.  The  pepper  should 
then  be  opened  with  a  sharp  knife,  and 
the  seeds  washed  out;  place  pulp  in 
Mason  jars  with  a  little  salt;  bring  to 
boiling  point  and  seal.  This  will  keep 
all  Winter,  and  it  is  a  most  delicious 
article. 

FRIED  GREEN  PEPPERS. 

Remove  the  skins  of  6  large  peppers, 
egg  and  bread  crumb  them,  and  fry  in 
ghee  or  butter,  with  3  sliced  tomatoes 
till  browned;  then  place  6  eggs  in  the 
skillet,  taking  care  not  to  break  the 


116  THERAPEUTIC     DIETETICS 

yolks ;  add  salt  to  taste,  %  teaspoon  of 
paprika  and  1  tablespoon  of  minced 
parsley.  Serve  with  rice  and  black 
olives. 

GREEN  CHILI  WITH  CHEESE. 

Remove  the  skins  of  6  large  peppers, 
egg  and  bread  crumb  them  and  fry  in 
ghee  or  butter  till  brown  with  1  finely 
minced  clove  of  garlic;  take  a  pinch 
each  of  thyme,  marjoram  and  mint,  and 
1  pint  of  good  soup  stock,  1  tablespoon 
of  Japanese  sauce,  mix  together  and 
cook  for  a  further  3  minutes,  then  cover 
this  with  1/2  Ib.  finely  sliced  New  York 
cream  cheese,  cover  the  skillet  and  let  it 
cook  till  the  cheese  is  thoroughly  melted. 
Serve  with  rice,  olives  and  another  side 
dish. 

GREEN  CHILI  OMELET. 

Take  y2  pint  of  the  green  chili  pulp 
and  fry  in  4  tablespoons  of  ghee  or  but- 


THERAPEUTIC     DIETETICS  117 

ter  with  3  tomatoes,  3  sliced  onions,  1 
clove  of  minced  garlic  till  thoroughly 
browned ;  pour  over  this  1  pint  of  soup 
stock,  !/4  pint  of  cream  and  a  pinch  each 
of  thyme,  marjoram,  mint  and  black 
pepper,  2  tablespoons  of  Japanese  sauce 
and  1/2  pint  of  crushed  nuts ;  let  cook  for 
twenty  minutes,  then  break  into  this  4 
eggs  and  stir  well  together;  cook  for  a 
further  ten  minutes.  Serve  with  rice. 

Take  and  slice  4  large  peppers,  4  to- 
matoes, 4  onions,  2  cucumbers,  2  small 
Summer  squashes,  1  pint  of  green  peas, 
1/2  pint  of  dried  mushrooms,  teaspoon 
of  salt,  1/2  teaspoon  of  paprika ;  place  all 
in  a  deep  baking-pan  and  pour  over  it  1 
pint  of  good  soup  stock,  2  tablespoons 
of  butter,  i/2  pint  of  cream  and  1  pint  of 
water;  sprinkle  this  with  a  pinch  of 
thyme,  marjoram,  sage,  black  pepper 


118  THERAPEUTIC     DIETETICS 

and  2  tablespoons  of  minced  parsley, 
and  let  bake  in  a  moderately  hot  oven 
for  1  hour. 

Serve  with  boiled  potatoes,  salad  and 
olives. 


THERAPEUTIC     DIETETICS  119 

Garlic 

The  uses  and  not  the  abuses,  are  what 
concerns  this  system  of  cooking.  The 
proper  way  to  prepare  garlic  is  first  to 
crack  the  clove  by  placing  it  under  a 
heavy  knife-blade  and  hitting  the  same 
with  the  hand  upon  the  chopping-board. 
This  reduces  it  to  a  fiber,  which  can  be 
minced  fine  with  a  sharp  knife.  Then 
place  it  in  the  salad  bowl  and  rub  it 
around  with  a  wooden  potato  masher, 
which  ensures  perfect  distribution.  For 
cooking,  pursue  the  same  method  of 
preparation;  then,  when  minced,  place 
in  the  vessel  with  butter,  and  fry  till  it  is 
a  light  brown. 


120  THERAPEUTIC     DIETETICS 

Mayonnaise  Dressing 

For  a  pint  of  mayonnaise  dressing 
take  the  yolks  of  2  eggs,  1  saltspoon  of 
salt,  1/2  teaspoon  of  black  pepper  and 
paprika,  1  teaspoon  of  dry  mustard,  1 
dessertspoon  of  Taragon  vinegar,  1  des- 
sertspoon of  lemon  juice,  mix  into  a 
smooth  paste  in  a  bowl  that  has  been 
well  rubbed  with  garlic,  then  add  %  pint 
of  best  olive  oil,  2  ozs.  of  lemon  juice, 
stir  in  a  few  drops  at  a  time  till  the  mix- 
ture is  of  a  creamy  consistency,  place  on 
the  ice  for  a  few  hours  before  bottling 
or  serving. 


THERAPEUTIC     DIETETICS  121 

Japanese  Sauce — Chou-You 

It  is  the  monarch  of  all  sauces.  It  is 
prepared  from  bean  and  rice  flour,  and 
arrives  at  the  age  of  perfection  when  it 
is  four  to  five  years  old.  It  can  be  used 
to  advantage  in  all  systems  of  cooking, 
and  when  once  it  has  been  used  no  meal 
will  prove  complete  without  it. 

Harvey's  sauce, Worcestershire  sauce, 
East  Indian  sauce  and  the  Old  Sauce 
are  all  imported  sauces,  and  can  be  had 
of  only  first-class  houses.  They  are  all 
of  the  first  quality,  and  the  names  of  the 
firms  who  prepare  them  are  a  sufficient 
guaranty  of  their  purity. 


122  THERAPEUTIC    DIETETICS 


Ketchups 


Walnut  and  mushroom  ketchup  are 
imported  by  Cross  &  Blackwell,  and  are 
both  excellent  for  flavoring  soups,  etc. 
Indian  Soy  is  also  imported  by  the  same 
house,  and  to  those  who  love  a  sweet 
sauce  this  is  without  a  peer. 


THERAPEUTIC     DIETETICS  123 

Domestic 

Tomato,  mustard,  horseradish,  Ta- 
basco and  chili  are  fine  in  flavor  and 
supply  a  number  of  wants  on  the  lunch 
and  supper  table. 


124  THERAPEUTIC     DIETETICS 

Ghee  or  Clarified  Butter 

Take  and  finely  grate  one  large  cocoa- 
nut,  place  this  in  a  kettle  with  1  pound 
of  unsalted  butter,  bring  this  to  a  boil, 
and  let  it  simmer  for  2  hours,  then  add 
3  Ibs.  more  of  the  unsalted  butter ;  bring 
to  a  boil  once  more  and  let  it  stand  and 
settle ;  strain  off ;  place  in  bottles,  cork 
well  and  seal  and  use  in  cooking  instead 
of  butter. 

When  ghee  has  been  prepared  after 
this  method  it  has  no  equal  for  cooking, 
as  it  gives  a  beautiful  nutty  flavor  and 
is  withal  most  economical. 


THERAPEUTIC     DIETETICS  125 

Chutneys 

The  most  popular  of  the  imported 
Chutneys  are:  Bengal  sweet  mango 
Chutney,  Colonel  Skinner's  and  Major 
Grey's.  These  are  bottled  and  imported 
by  Messrs.  Cross  &  Blackwell,  and  can 
be  obtained  from  all  first-class  grocers. 

TOMATO  CHUTNEY. 

Take  10  Ibs.  of  ripe  tomatoes,  3  Ibs. 
of  apples,  1  Ib.  of  seeded  raisins,  1  Ib. 
of  dried  figs,  1  Ib.  of  dried  prunes,  4  Ibs. 
of  sliced  onions,  6  cloves  of  minced  gar- 
lic, 3  Ibs.  of  honey,  3  Ibs.  of  tamarinds, 
1/2  Ib.  of  mixed  spice,  juice  of  12  lemons 
and  3  Ibs.  of  black  grapes;  boil  all  to- 
gether for  four  hours,  then  pass  through 
a  coarse  jelly  bag,  bring  again  to  a  boil 
and  place  in  Mason  jars.  This  will  keep 
for  years. 


126  THERAPEUTIC    DIETETICS 

CHILI  CHUTNEY. 

Take  and  pulp  5  Ibs.  of  Mexican  chilir 
add  to  this  2  Ibs.  of  apples,  4  Ibs.  of 
skinned  tomatoes,  2  Ibs.  of  dried  apri- 
cots, 3  Ibs.  of  finely  chopped  onions,  2 
Ibs.  of  tamarinds,  1  Ib.  of  black  molas- 
ses, 1  Ib.  of  dried  prunes,  1  Ib.  of  dried 
figs,  1/2  Ib.  of  mixed  spices,  the  juice  of 
12  lemons,  6  minced  cloves  of  garlic,  2 
Ibs.  of  honey;  cook  together  for  four 
hours,  and  place  in  Mason  jars. 

GRAPE  CHUTNEY. 

Take  1  gallon  of  black  grape  juice, 
and  add  to  this  4  Ibs.  of  skinned  toma- 
toes, 1/2  Ib.  of  mixed  spices,  2  Ibs.  of 
dried  apricots,  2  Ibs.  of  figs,  1  Ib.  of 
prunes,  1  Ib.  of  tamarinds,  3  Ibs.  of 
finely  minced  onions,  6  cloves  of  minced 
garlic,  12  minced  apples,  1  teaspoon 
each  of  thyme,  marjoram,  mint,  pars- 


THERAPEUTIC     DIETETICS  127 

ley,  1  oz.  of  ground  ginger,  2  Ibs.  of 
honey,  1  Ib.  of  black  molasses,  2  Ibs.  of 
Sultanas,  the  juice  of  18  lemons  and  2 
finely  grated,  large,  fresh  cocoanuts; 
cook  slowly  for  five  hours,  then  place  in 
Mason  jars. 

These  Chutneys  are  to  be  used  as  rel- 
ishes and  for  flavoring  purposes.  No 
laboratory  is  complete  without  a  great 
variety  of  Chutneys,  as  they  are  the 
foundation  of  many  tasty  dishes. 


128  THERAPEUTIC    DIETETICS 


Flavorings 


The  most  popular  flavoring  extracts 
are :  Vanilla,  strawberry,  lemon,  grape, 
chartreuse,  maraschino,  benedictine, 
curacao,  vermouth,  cherry,  brandy, 
rum,  peach,  banana  and  rose. 

As  we  have  before  stated  in  this  little 
work,  we  deal  with  the  uses,  and  not 
with  the  abuses,  of  things.  Correct 
your  diet,,  and  you  will  have  corrected 
your  habits.  Drunkards  and  narcotic 
fiends  are  the  products  of  wrong  diet. 
There  is  no  fear  that  you  will  become 
the  victim  of  alcoholic  stimulants  when 
you  live  upon  a  vegetarian  diet.  Nearly 
all  flavors  now  offered  on  the  market 
are  synthetic,  and  therefore  are,  by 
their  very  nature,  injurious  to  the  hu- 
man being. 


THERAPEUTIC    DIETETICS  129 

Is  it  not  better  to  prepare  one's  own 
extracts  than  to  buy  the  poisonous  sub- 
stitutes that  are  offered  for  fruit  ex- 
tracts ? 

It  may  cost  a  little  more  time  and 
money  to  prepare  your  own  extracts, 
but  you  have  the  great  advantage  of 
knowing  that  they  are  pure. 

To  make  Vanilla  Extract,  take  y2  gal- 
lon of  Cologne  spirits  and  place  in  a  1- 
gallon  glass-stoppered  tincture  bottle; 
add  to  this  4  ozs.  of  glycerine,  %  pint  of 
maraschino  and  y±  pint  of  curacao; 
shake  well  together,  then  take  a  meat 
grinder,  clean  it  thoroughly  and  pass 
through  it  %  Ib.  of  Mexican  12-inch 
vanilla  beans;  set  the  knives  to  cut  as 
fine  as  possible,  wash  your  grinder  in  a 
little  of  the  Cologne  spirit,  then  place 
the  crushed  beans  and  the  washings  into 
the  gallon  bottle,  shake  this  every  day 


130  THERAPEUTIC     DIETETICS 

thoroughly  for  three  weeks,  then  draw 
off  and  pass  through  a  filter.  The  ob- 
ject of  adding  the  glycerine,  maraschino 
and  curacao  is  to  hold  the  flavor  of  the 
vanilla,  which  otherwise  will  escape  in 
the  process  of  cooking. 

STRAWBERRY  EXTRACT. 

Take  10  Ibs.  of  small  ripe  red  straw- 
berries and  8  Ibs.  of  cane  sugar,  boil 
them  together  for  1  hour,  pass  this 
through  a  jelly  bag,  and  while  the  liquid 
is  still  hot,  add  4  ozs.  of  glycerine,  % 
pint  of  benedictine,  1  quart  of  Cologne 
spirit;  shake  well  and  keep  in  well- 
corked  bottle. 

LEMON  EXTRACT. 

Take  a  gallon  glass-stoppered  salt  jar 
and  fill  with  sliced  lemons ;  add  as  you 
fill  the  jar,  1  Ib.  of  cane  sugar,  3  ozs.  of 
glycerine  and  %  pint  of  yellow  chart- 


THERAPEUTIC    DIETETICS  131 

reuse,  and  fill  up  the  jar  with  Cologne 
spirit ;  let  it  stand  from  ten  to  fourteen 
days ;  filter  off  and  cork  well. 

GRAPE  EXTRACT. 

Take  10  Ibs.  of  Tokay  grapes  when 
they  are  thoroughly  ripe,  and  boil  with 
5  Ibs.  of  cane  sugar  and  1  quart  of  water 
for  an  hour;  pass  this  through  a  jelly 
bag,  and,  while  the  liquid  is  hot,  add  2 
ozs.  of  glycerine,  1  quart  of  Cologne 
spirit  and  14  P^t  of  curacao ;  bottle  and 
seal. 

Cherries  and  peaches  can  be  prepared 
the  same  way  as  the  grape,  except  the 
cherries  should  receive  %  pint  of  Old 
Brown  brandy,  and  the  peaches  *4  pint 
of  Vermouth. 

These  extracts  are  very  strong,  and 
great  care  must  be  taken  not  to  use  too 
much  of  them.  One  dessertspoon  to  the 
pint  will  make  a  pronounced  flavor.  And 


132  THERAPEUTIC    DIETETICS 

to  my  temperance  critics  I  will  say  that 
Butyric  ether,  chloroform,  ether,  coal 
tar  compounds  and  essential  oils  are  far 
more  injurious  to  the  consumer  than  the 
small  amount  of  Cologne  spirits  that 
these  formulas  call  for,  and  we  should 
not  strain  at  a  gnat  while  we  are  swal- 
lowing a  camel. 


THERAPEUTIC    DIETETICS  133 

Fruit  Drinks 

Take  the  juice  of  6  lemons  and  place 
it  in  an  agate  pan  with  2  Ibs.  of  grapes, 
1  Ib.  of  peaches,  1  Ib.  of  ripe  greengages 
or  plums,  and  one  grated  pineapple; 
add  to  this  2  quarts  of  water,  1  Ib.  of 
cane  sugar ;  let  it  cook  for  1  hour,  strain 
through  a  bag,  let  cool,  then  add  1  table- 
spoon of  grape  extract  and  1  quart  of 
aerated  water.  Serve  in  wine  glasses 
with  a  little  cracked  ice. 
CHERRY. 

Take  the  juice  of  4  lemons  and  place 
it  in  an  agate  pan  with  2  Ibs.  of  Morella 
cherries,  1  Ib.  of  raspberries,  1  grated 
pineapple,  and  1  Ib.  of  ripe  apricots; 
add  to  this  2  quarts  of  water,  y2  Ib.  of 
cane  sugar,  and  let  it  boil  for  forty  min- 
utes. Strain  and  let  cool,  then  add  1 
tablespoon  of  cherry  extract  (or  vanilla 


134  THERAPEUTIC     DIETETICS 

extract),  stir  in  well  and  add  1  quart 
more  of  water.  Serve  in  wine  glasses 
with  a  little  cracked  ice. 

CLARET  CUP. 
No.  1. 

Take  the  juice  of  6  lemons,  6  oranges, 
2  Ibs.  of  white  grapes,  1  Ib.  of  peaches, 
break  all  together  and  let  stand  for  1 
hour;  strain  through  a  bag  without 
squeezing,  then  add  2  tablespoons  of 
grape  extract,  1  tablespoon  of  cherry  ex- 
tract, 2  quarts  of  aerated  water.  Serve 
in  tumblers. 

No.  2. 

Take  1  tablespoonful  of  vanilla  ex- 
tract, 1  of  cherry,  1  of  peach,  3  of 
curacao,  juice  of  2  Ibs.  of  white  grapes, 
the  juice  of  6  lemons,  and  1  grated  pine- 
apple. Mix  together,  then  add  2  quarts 


THERAPEUTIC    DIETETICS  135 

of  Manitou  water.     Serve  in  tumblers 
with  a  little  cracked  ice. 

In  making  fruit  drinks,  preserved 
jellies  dissolved  in  water  will  answer  the 
purpose  of  fruit;  and  by  keeping  up 
your  stock  of  flavoring  extracts  you  can 
make  innumerable  drinks,  all  the  year 
round,  in  a  very  few  minutes.  These 
drinks  will  be  found  very  refreshing 
and  wholesome  and  at  the  same  time  de- 
licious in  flavor. 


136  THERAPEUTIC     DIETETICS 

Coffee 

Coffee,  the  same  as  tea,  is  a  natural 
stimulant,  and,  when  taken  in  modera- 
tion and  properly  prepared,  supplies  a 
great  want  to  some  systems.  Coffee  is 
rank  poison  to  some,  and  tea  is  to 
others ;  where  this  is  so,  it  is  self -abuse 
to  drink  either  of  them.  Drink  the  one 
suitable  for  your  wants,  but  be  careful 
that  your  wants  are  not  your  masters. 
The  same  rules  apply  in  the  preparation 
of  coffee  and  tea,  namely :  Do  not  stew 
them,  and  be  sure  that  they  are  fresh. 

Make  your  coffee  by  infusion,  clarify 
it  with  the  white  of  an  egg,  drink  it 
without  milk  or  cream  and  never  with 
oatmeal  or  breakfast  foods ;  and  it  will 
generally  be  found  more  wholesome 
than  most  of  the  coffee  substitutes. 


THERAPEUTIC     DIETETICS  137 

In  this  system  of  diet  the  wants  of  the 
body  are  so  perfectly  supplied  that  to 
form  a  habit  for  any  one  thing  is  im- 
possible. 

Be  sure  that  tea  or  coffee  agree  with 
you  before  you  make  a  practice  of 
drinking  either  of  them. 


138  THERAPEUTIC    DIETETICS 

Tea  and  Teas 

It  is  from  the  general  prejudice  in 
some  cases,  and  from  ignorance  in 
others,  that  this  natural  stimulant  is  so 
much  abused. 

The  improper  way  of  preparing  and 
the  continued  drinking  of  the  same  kind 
of  tea,  without  change  of  character  or 
any  neutralizing  quality,  makes  tea  in- 
jurious. 

The  golden  rule  to  follow  in  making 
tea,  is,  first,  a  china  tea-pot;  secondly, 
fresh  boiling  water;  thirdly,  never  al- 
low the  tea  to  draw  for  longer  than  four 
minutes,  and  never  on  a  hot  stove,  so 
that  the  tea  boils ;  and,  fourthly,  never 
use  a  metal  teapot  or  a  metal  spoon. 
Should  the  first  brew  prove  insufficient, 
always  make  a  fresh  pot ;  never  re-water 


THERAPEUTIC     DIETETICS  139 

the  leaves  or  squeeze  the  pot  to  make  the 
extra  cup. 

Tea  is  a  great  blender  with  other 
herbs,  as  the  following  recipes  will 
prove : 

MINT  TEA. 

Take  and  place  in  a  china  tea  pot  1 
teaspoon  of  Ceylon  tea,  2  slices  of  lemon 
and  3  sprigs  of  mint ;  pour  over  this  1^2 
pints  of  fresh  boiling  water ;  let  it  stand 
4  minutes,  then  pour  out.  This  is  a  de- 
lightful beverage,  either  hot  or  cold. 

GINGER  TEA. 

Place  1  teaspoon  of  Ceylon  tea  in  a 
china  tea  pot ;  to  this  add  1  teaspoon  of 
freshly  ground  Jamaica  ginger,  3  sprigs 
of  mint,  2  slices  of  lemon  and  1%  pints 
of  fresh  boiling  water;  let  it  stand  for 
four  minutes  and  pour  out. 

This  is  a  great  stimulant  and  leaves 
no  bad  effects. 


140  THERAPEUTIC    DIETETICS 

SPICED  TEA. 

Place  1  teaspoon  of  Ceylon  tea  in  a 
china  tea  pot;  to  this  add  %  teaspoon 
each  of  freshly  ground  ginger,  nutmeg, 
calamus,  6  drops  of  tincture  of  vanilla 
and  3  sprigs  of  mint,  and  4  thin  slices 
of  lemon;  pour  over  this  1%  pints  of 
fresh  boiling  water,  and  let  it  stand  for 
four  minutes.  It  is  then  ready  to  serve 
and  will  prove  a  great  comfort  after  ex- 
cessive fatigue  or  exposure. 

A  good  rule  to  follow  in  the  drinking 
of  tea  is  to  alternate  India  tea  one 
month  with  China  tea  the  next.  This, 
with  occasionally  a  drink  of  the  spiced 
and  aromatic  teas,  will  prevent  the 
forming  of  any  habit  either  for  China  or 
India  teas. 


THERAPEUTIC    DIETETICS  141 


Pickl 


es 


All  vinegars  are  injurious  to  the 
stomach  when  taken  in  excess,  and 
pickles  should  be  eaten  sparingly.  Wine 
and  cider  vinegars  are  the  least  injur- 
ious. A  few  drops  of  Taragon  vinegar 
for  the  flavoring  of  a  salad  cannot  be 
harmful,  neither  is  the  toothsome  pickle, 
once  in  a  while. 

DILL  PICKLE. 

Make  a  brine  from  good  salt,  and  soft 
fresh  water,  so  that  it  tastes  strongly  of 
the  salt,  place  this  in  a  barrel  till 
wanted.  Then  take  a  keg  and  lay  in  lay- 
ers the  cucumbers  and  a  little  dill,  cover 
this  with  grape  leaves  and  a  spoonful  ot 
mixed  spice,  then  a  layer  of  sweet 
mango  peppers  and  more  grape  leaves, 
then  another  layer  of  cucumbers  and 


142  THERAPEUTIC    DIETETICS 

mixed  spice;  do  this,  alternating  the 
mangoes  and  cucumbers  till  the  keg  is 
nearly  full,  then  pour  the  brine  over  it 
till  all  is  covered;  on  this  place  a  plat 
or  the  top  of  the  keg,  and  do  not  place 
where  it  can  become  frozen. 

Take  5  Ibs.  of  chilis,  5  Ibs.  of  green 
mango  peppers,  5  Ibs.  of  limes,  %  Ik.  °f 
mixed  spice,  5  Ibs.  of  cucumbers,  5  Ibs. 
of  sliced  ripe  tomatoes,  2  Ibs.  of  sliced 
onions,  8  cloves  of  minced  garlic  and  the 
juice  of  12  lemons  with  2  tablespoons  of 
salt ;  to  this  add  2  quarts  of  white  wine, 
and  let  it  simmer  for  3  hours,  then  place 
in  Mason  jars.  Pints  will  be  the  most 
serviceable. 

Cross  &  BlackwelPs  pickled  walnuts, 
chow  chow,  piccalili,  mixed  pickles, 
beans  and  red  cabbage  stand  as  a  class 
by  themselves ;  they  are  prepared  in  the 


THERAPEUTIC    DIETETICS  143 

finest  malt  vinegar  and  from  the  best  of 
vegetables. 

Our  domestic  brands  of  tomatoes,  cu- 
cumbers, onions,  fruit  and  mixed 
pickles  need  no  special  mentioning. 


144  THERAPEUTIC     DIETETICS 

Notes   On  Imported  and 
Domestic  Preparations 

Macaroni,  spaghetti,  vermicelli,  sun- 
cured  olives,  white  garlic,  olive  oil,  Par- 
mesan cheese,  Roman  cheese,  Cassaca- 
balla  cheese,  tomato  paste  and  dried  to- 
matoes may  be  had  of  all  Italian  gro- 
cers. 

JAPANESE  SAUCE. 

Sho-you,  or  Japanese  sauce,  bean 
flour,  dried  mushrooms,  pickled  egg- 
plant, pickled  bamboo,  rice  and  other 
canned  goods  may  be  had  of  most  Ori- 
ental importing  houses. 

IMPORTED  HERBS. 

Sweet  savory,  sage,  mint,  thyme,  mar- 
joram and  parsley  are  bottled  and  im- 
ported by  Cross  &  Blackwell,  of  London, 
England. 


THERAPEUTIC      DIETETICS  145 

IMPORTED  PEPPERS. 

Nepaul  pepper,  paprika,  peperoni, 
Mexican  sweet  pepper  and  black  pepper 
may  be  obtained  of  all  first-class  gro- 
cers. White  pepper  is  not  fit  to  eat. 

NOTES  ON  FOREIGN  AND  DOMESTIC 
PREPARATIONS. 

CURRY  POWDER. 

Curry  powder ;  Cross  &  Blackwell  and 
Davis  &  Co.,  Hamilton  Place,  Boston, 
Mass. 

STARCHES. 

Tapioca,  sage,  arrow-root,  cornstarch, 
farina  and  rice ;  all  first-class  houses. 

MUSHROOMS. 

Best  French  canned,  all  grocers.  Sun- 
dried  mushrooms ;  Italian  and  Japanese 
importing  houses. 


146  THERAPEUTIC      DIETETICS 

OLIVES. 

California  and  Arizona  black  olives 
have  the  most  perfect  taste  and  carry  a 
rich  percentage  of  oil.  They  can  be  had 
of  first-class  grocers  or  direct  from 
Western  houses. 

JELLIES. 

Red  currant,  black  currant,  apple, 
pear,  peach,  green  gage  and  guava  jel- 
lies are  always  handy  and  are  most 
wholesome. 

IMPORTED  CRACKERS. 

The  Osborne,  Albert,  Oaten,  Break- 
fast, Luncheon  and  Le  Man's  biscuits 
are  all  manufactured  by  the  Huntley  & 
Palmer  Biscuit  Co.,  and  can  be  had  of 
most  first-class  grocers. 

RICE. 

Chinese  rice  can  be  obtained  from 
Chinese  importing  houses;  Japanese 


THERAPEUTIC     DIETETICS  147 

rice  from  Japanese  importing  houses; 
Patna,  Carolina  and  Louisiana  from  all 
grocers. 

CHEESE. 

English  cheddar,  English  Stilton, 
Roquefort,  Gorganzola,  Parmesan,  Cas- 
sacaballa,  Roman  and  Swiss  cheeses; 
all  first-class  grocers  and  delicatessen 
establishments. 

OLIVE  OILS. 

Today  our  own  domestic  oils  surpass 
in  quality  the  imported  oils.  The  Phoe- 
nix, St.  Gabriel's,  Copper's,  Purity, 
Eirhman's  and  the  Crescenta  olive  oils 
are  all  of  first-class  quality ;  and  where 
heavy  oils  are  liked,  these  have  no 
equals. 

OLIVES. 

Our  domestic  olives  are  the  finest  the 
world  can  produce. 


KING8LEY,      MOLES      &     COLLINS     CO., 

PRINTERS 
268    8.    MAIN    ST.,    LOS   ANGELES.  CAL. 


UNIVERSITY   OF   CALIFORNIA   LIBRARY, 
BERKELEY 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED   BELOW 

Books  not  returned  on  time  are  subject  to  a  fine  of 
50c  per  volume  after  the  third  day  overdue,  increasing 
to  $1.00  per  volume  after  the  sixth  day.  Books  not  in 
demand  may  be  renewed  if  application  is  made  before 
expiration  of  loan  period. 


1931 


75m-7,'30 


re  (2326 


1/185.3. 


